Frozen Yogurt with Summer Fruit - Master Recipe

I'll start this off by saying up front that you need an ice cream maker to make this, an item I realize lots of people don't have. But we acquired one a couple months ago and I have really been enjoying making our own ice creams and frozen yogurts using local ingredients. Fresh local cream - not ultrapasteurized - has so much more delicious flavor than you get in the kind from the store that will keep for weeks and weeks on the shelf.  And when you combine that with local berries or other fruits, well...

I've found I can make really excellent frozen yogurt as well, which is a bit more healthful of an option than the ice cream.  I make my own yogurt with local milk, but you can always use Sidehill Farm yogurt or any commercial variety. However, if you use a sweetened flavor - anything other than plain - you can cut back the sugar in this recipe to almost nothing.

You can use pretty much any soft fruit in this recipe, but if you use apricots, peaches, etc. I suggest peeling them first.  Raspberries are truly sublime here.

This recipe is intended for a 1 1/2 quart ice cream maker. In general, follow the instructions that came with your machine. Have the bowl solidly frozen ahead of time.

2 1/4 cup plain yogurt
1 - 1 1/2 cups chopped/mashed summer fruit
1/2 cup white sugar
1 tsp vanilla extract
Pinch of salt

Combine all ingredients in a medium bowl and stir well. Refrigerate for 30 minutes or so.

Put the ice cream maker together with the frozen bowl and turn it on.  Pour in the yogurt mixture. Let the maker work for 15-20 minutes, until the frozen yogurt becomes too thick for the paddle to keep stirring it. It will have roughly the consistency of softserve.  Serve immediately or place it in a tupperware container and freeze.

To serve the yogurt after it has been in the freezer for several hours, let it thaw on the counter for 5-10 minutes to soften up.

Serves 4-6.

Black Raspberry Cornmeal Pancakes

We got some black raspberries from Nourse Farms not long ago. I tray froze them, then stashed them in freezer bags for easy use in smoothies and baked goods. In these pancakes they make a great combination with the cornmeal and maple syrup.

1 cup cornmeal
1 cup all purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1 egg, beaten
1 Tbsp molasses
1 1/2 cups milk
1 cup black raspberries (frozen is fine)
Butter or oil for cooking
Maple syrup for topping

Combine the cornmeal, flour, salt, and baking powder in a medium bowl.

In a small bowl, combine the egg, molasses, and milk. Stir the wet ingredients into the dry ingredients, then fold in the black raspberries.

Cook the pancakes over medium heat, flipping when the bubbles start to pop on top. Keep cooked pancakes warm on a covered plate or in a low oven while you cook the remainder.

Serve warm, topped with maple syrup at the table.

Serves about 4.