So for those of you who may have missed the memos, I have successfully moved back to Seattle! And luckily for me I moved out of Colorado right before wildfire season and arrived in Seattle just in time for a heatwave of temperatures over 80 degrees. My previous stint in this city ruined me for life for temperatures that high, and I am barely coping. Coconut popsicles and ice packs are my go-to remedies after working in a hot kitchen all day only to come home to a hot room.
This morning I managed to find a way to beat the heat with the opportune discovery of my yogurt having been rendered lumpily frozen by its delegation to the back of the fridge. Now, this wasn't the good type of frozen, but the bad type, where the watery bits separate out and form flaky crystals. But with a little ingenuity I managed to turn it into the delicious kind.
This morning I managed to find a way to beat the heat with the opportune discovery of my yogurt having been rendered lumpily frozen by its delegation to the back of the fridge. Now, this wasn't the good type of frozen, but the bad type, where the watery bits separate out and form flaky crystals. But with a little ingenuity I managed to turn it into the delicious kind.
Into the mini Cuisinart it went along with some fresh raspberries (also a tad frozen thanks to the refrigerator) and a smattering of honey. A bit of grinding and voila! Raspberry frozen yogurt perfect for a sunny Seattle morning.
If your fridge does a better job of evenly keeping your food cool you can also make this the normal way, pureeing first and freezing second. I decided to use honey as a sweetener because as a liquid it incorporates better than sugar into the mixture. I wish we had some popsicle molds for ease of eating and for storing, but for now little bowls will be enough. And with the fresh produce that will be rolling into the farmers markets all summer you can bet I'll be making this again.
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