After the success of my honey vanilla homemade frozen yogurt, I had to try making chocolate frozen yogurt too. Again, Pinkberry’s rich, chocolaty frozen yogurt was the inspiration, and again, the challenge was keeping the list of ingredients clean – none of Pinkberry’s gums and starches – and still producing a thick, creamy, rich frozen yogurt.
This one took a couple of tries – the first time, I added way too much cocoa to the mixture and it was almost too thick for the machine to churn. But the second recipe produced a smooth, creamy, chocolaty frozen yogurt with just a hint of tang from the yogurt. I used regular low fat yogurt in this recipe rather then Greek yogurt, because it’s not as tart, and I generally find that tartness does not go well with chocolate flavor.
Serving size: 1/2 cup (100 grams)
Makes 6 servings
Total time: 1 hour 30 minutes
Prep: 10 minutes
Cool: 30 minutes
Churn: about 50 minutes (depending on the machine)
2 cups plain low fat (2%) yogurt
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1 teaspoon pure vanilla extract
1. Place yogurt in a large bowl. Sift cocoa into yogurt, using a fine mesh strainer (this will help avoid lumps). Add the sugar and vanilla. Whisk to combine. When mixture is smooth, cover with plastic wrap and place in the freezer for 30 minutes.
2. Transfer mixture to ice cream machine bowl and freeze according to the manufacturer’s instructions. Serve immediately, in bowls that were pre-chilled in the freezer. Or transfer to a sealed container and freeze for 1 hour before serving.
Nutrition per serving
Total Fat 2.2 g
Saturated Fat 1.4 g
Cholesterol 4.9 mg
Sodium 58.7 mg
Total Carbohydrate 34.7 g
Dietary Fiber 2.4 g
Sugars 30.9 g
Protein 5.7 g
Weight Watchers Points Plus: 5 points