• Najwa Kronfel

Maple and Apricot Frozen Yogurt

Yes, I went there, I pulled my ice cream maker out of the shadows and put it to work. The truth is, after this long and cruel Winter, I didn’t think I would be eating anything out of an ice cream maker any time soon but, who can resist the temptation of frozen yogurt? Better yet, who can resist the temptation of apricot frozen yogurt, sweetened with maple syrup? I clearly couldn’t and I’m here to tempt you. 

Creamy and refreshing, this recipe promises to cool you off during the coming Summer days. I might be thinking way ahead but hey, how is a scoop of frozen yogurt a problem these days?. Frozen yogurt is really simple to make and you can adjust this recipe to experiment with different fruits and take advantage of what Spring has to offer. 


12oz apricots, pitted and cut in quarter 

⅓ cup water

1 cup maple syrup, divide

22oz plain Greek yogurt, 2% 

Place the apricots, water and 1/2 cup of maple syrup in a saucepan over medium heat. Bring it to a boil and let it cook until the apricots are tender, about 15 minutes. Puree the apricots and set aside to cool completely. Place the yogurt in a large mixing bowl and add the cooled apricot puree and the remaining maple syrup. Mix very well, taste and adjust the sweetness if necessary. Cover it well by placing a piece of plastic wrap directly on top of the yogurt then place it in the fridge for a couple of hours or until it gets really cold.  Pour the yogurt into an ice cream maker and follow the manufacture’s instruction. 

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