I know I am a broken record on this, but I am so excited about this recipe. Furthermore, I am really excited generally about frozen yogurt! I have been all about real ice cream since getting an ice cream maker, but frozen yogurt is about a million times healthier and tastes absolutely great.
Particularly when you make it with the first sour cherries that pop up at the farmer’s market. For those of you who haven’t had sour cherries before, they’re smaller and much more brightly colored than sweet cherries — they look like little maraschino cherries before getting covered with chemicals!
And they are really, really sour. I stopped by the Union Square greenmarket on my way to work, and happily handed out samples of my carton of sour cherries to anyone who wanted one. I don’t think anyone was, despite my warnings, expecting them to be quite so mouth-puckering. But they were impossibly fresh, incredibly juicy, and, if you like sour things, absolutely delicious.
When I was little, I used to drink lemon juice straight from the carton. (I was kind of a weird little kid). So I am a little bit in love with these little cherries.
If you can’t find sour cherries, use fresh sweet ones. It’ll still be a perfect midsummer treat.
Sour Cherry Frozen Yogurt
1 pint sour cherries, washed, pitted and de-stemmed
2 5.5-ounce containers lowfat greek yogurt (I used Fage 5%)
2 6-ounce containers lowfat vanilla yogurt (I used Stonyfield Farm Organic)
1/2 cup honey
Combine all ingredients in a large bowl and mix thoroughly (if you want, crush half of the cherry halves with a mallet). Churn in an ice cream maker according to your machine’s directions. Freeze for about 2 hours or until consistency is scoop-able without melting.
Makes about 1 1/2 pints.
I’m submitting this recipe to the January 2009 Click! contest at Jugalbandi.