Simply Amazing Frozen Yogurt

On a cold, rainy day in Cambridge, what can be better than making frozen yogurt? I found a recipe from the book The Perfect Scoop written by pastry chef David Lebovitz via Heidi Swanson's blog 101 Cookbooks. It was exactly what I was looking for: a simple frozen yogurt recipe using Greek Yogurt that was creamy and delicious. I followed the recipe the first time I made it, but now I am improving on it.

Ingredients:

• 1000g (about 35.2 oz) nonfat Greek Yogurt
• 3/4 cup light agave
• 2 tsp rosewater

Instructions:

Mix the yogurt, agave, and rosewater in a bowl and stir well. Refrigerate for 1 hour. Next, freeze in your ice cream maker according to the manufacturer's instructions. This makes enough frozen yogurt for 4 or 5 people.

Notes:

One thing to be wary of is that once it's been frozen into frozen yogurt, it will start to melt rapidly. Also, when I store leftovers in the freezer it becomes rock hard and I have to leave it out for a few hours to get soft again before eating.

I originally made this recipe with full-fat Greek Yogurt, but the nonfat Greek Yogurt gives you the same texture. Agave is a sweetener from a cactus. It's easier on your blood sugar than other sweeteners, which is why I use it. If you don't have agave, I recommend using honey instead. Let me know how it tastes with honey if you try it.

To make a Greek-style yogurt, line a mesh strainer with a few layers of cheese cloth and put 2 cups of whole-milk yogurt into the cheesecloth. Gather the ends together and fold them over the yogurt. Refrigerate for at least 6 hours. This makes 1 cup of strained yogurt.