Peach Amaretto Frozen Yogurt
September 6th, 2009 | Published in Dessert Recipes, Fruit Recipes | 5 Comments
Today, my farmers market had both the Angelus and Elegant Lady peaches shown here. And, actually, a lot of other varieties, too; this is really the height of peach season here in the Northwest.
Nicole
I decided to grab a basketful and figure out what to do with them when I got home, away from the intoxicating effect that a full-summer farmers market display always has on me. It’s that giddy/greedy feeling another woman might experience in the lingerie department at Neiman Marcus.
I’ve also been enchanted for the last couple of years by the luxe creaminess of the newly available Greek yogurts. ( Note on Greek yogurt: It has more butterfat than American yogurt and it’s been strained an extra time to remove more of the water content. The result— richer, creamier, thicker yogurt.) Their dense tangy-ness led me to believe that I could use one to replicate, if not improve on, the addictive, Pinkberry frozen yogurt experience. And I was right.
The Lemon Meringue (I’ll post that next week) is my favorite. But this peach, with just a sigh of Amaretto to bring out the sexiness every peach is born to exude, is pretty darned compelling.
BTW, I’ve been asked—mostly by men, oddly enough— and you could use 2% yogurt for this, but it is NOT the same.
Peach Amaretto Frozen Yogurt Recipe
Frozen yogurt may or may not have less fat than your favorite ice cream, but it definitely has a bright, tangy flavor that dramatically enhances fresh fruit. And, of course, if you use one of the Greek style yogurts I recommend, you’re getting all of that nice acidophilous bacteria, too.
To make this into a party-ready dessert, serve this with freshly whipped (barely sweetened) cream and crumbled Amaretti cookies on top.
Makes about 1 quart
- 1 pound ripe peaches, peeled and chopped
- 2/3 cup granulated sugar
- 2 teaspoons Amaretto (optional)
- 3 cups plain whole-milk Greek style yogurt (like Fage, Oikos, or Seattle’s own Greek Gods)
- 1 tablespoon fresh lemon juice
- 2 egg whites (room temperature)
- Toss the peaches in a bowl with the sugar (and Amaretto, if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 1 hour, stirring every so often.
- Lightly whip the egg whites until they form soft peaks.
- Place all of the ingredients, except the egg whites, in a blender or food processor. Pulse until the mixture is almost smooth.
- Fold in the egg whites.
- Chill the mixture for 1 hour. Transfer the mixture to the ice-cream maker (I recommend the Cuisinart) and process it according to the manufacturer’s directions—about 25 minutes. Transfer the frozen yogurt to an airtight container and place it in the freezer to harden at least 6 hours or overnight. Frozen yogurt is best when eaten within a day or two of preparation. As if it would ever last that long!
September 10th, 2009at 12:04 pm(#)
This peach yogurt looks yummy. But, I don’t have an ice cream maker. Is there any other way of doing it?
September 10th, 2009at 12:15 pm(#)
Rhoda, you really do need some kind of an ice cream maker for this. However, check out the granita recipes on this site for great cold desserts that don’t require any special equipment.
September 15th, 2009at 11:09 pm(#)
I made the greek yogurt with the soymilk I made in my soymilk maker. It came out great. It was really simple to make the soymilk. I received my ice cream maker today. I’m going to try to make your recipe with splendor instead of sugar. My son is diabetic. I also thought I’d throw in some sliced almonds along with the peaches and amaretto. Also I use the greek yogurt (Fage) with “0″ fat as a starter for my yogurt. This should also help lower the calorie intake.I’ll let you know how it turns out.
September 16th, 2009at 10:12 am(#)
Rhoda, those sound like great variations. I love it when people take my recipes as “ideas”. Keep me posted.
September 18th, 2009at 11:18 pm(#)
Peach frozen yogurt came out great. I used stevia instead of sugar and added sliced almonds. I wonder how mangos from my tree will taste. I had to use 0% greek yogurt with some 2%.
FYI My soy milk came out better when I used garbanzo beans with the soy beans instead of all soy beans. It makes the soy milk thicker and a bit sweeter.