Happy Easter, everyone! I wish you all to find happiness behind the warm family breakfast table, in the sincere laughter and smiling faces surrounding it, in the pile of carefully and lovingly colored Easter eggs and in everything else that's important for you this day. Let your celebration be sunny, warm and pleasing!
And together with the earnest greetings I am also offering you something chilly to sweeten your taste-buds. Honey and vanilla frozen yogurt. It calls just for three ingredients, but balanced together they create a remarkable deliciousness. Just make sure you're doing everything right; that means not substituting vanilla bean with vanilla sugar or essence, real honey - with artificial product, though named the same, and using full-fat natural yogurt, preferably home-made. After all you'll be very thankful for the quality of ingredients, that will perfectly play they part and let you enjoy the unforgettable bliss.
Happy Easter, again!
Honey Vanilla Frozen Yogurt
recipe from Food Fit
3 cups plain yogurt
1 cup honey
1 vanilla bean
Warm the honey and vanilla bean in a saucepan over low heat, stirring occasionally for 15 minutes. Do not boil or overheat. Remove from the stove, cover with plastic wrap and let stand for 20 minutes so that the tastes penetrates into each other.
Scrape vanilla pulp from the bean and stir it back into the honey.
Mix the honey with the yogurt and refrigerate at least 4 hours (the best - overnight).
Freeze in an ice cream machine according to the manufacturer's directions.
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