<sigh> Okay, look. For the duration of this pregnancy, lets just all agree that pictures in Jocelyn’s posts are just extras. ‘Cause really, I just haven’t been up to making things again, after they turn out, to get pictures. And, like the pancakes, well, it looks like frozen yogurt (which looks a lot like plain ice cream, though it tastes different), so really, you aren’t missing much. This post is going up late because I really really was gonna make it again to show you and then the weekend changed and we got my daughter her kid bed and had to put it together and get linens and then there was all this stuff to rearrange and clean…yeah. You see where I’m going with this. Pregnant Jocelyn will give you recipes. She may or may not give you pictures.

That said, this is a pretty good basic frozen yogurt–I’d like it with fruit or a fruit syrup on top, kids might like it with sprinkles, lots of people like chocolate syrup, and so on. You can add some fruit or fruit syrup (but not too much of a liquid syrup) to the mix while it’s churning in the ice cream maker to get more fruity flavor, if you want. It’s also pretty good plain if you’re in a basic kinda mood. Oh, and in this case you should really use an ice cream maker, not the stir it around yourself method. Fro Yo gets icy easier than ice cream and icy chunks are yuck. They’re much easier to avoid in an ice cream maker.

Natural Sugar Frozen Yogurt

Ingredients:

• 1 1/2 cups plain nonfat yogurt
• 1 1/2 cups plain full-fat greek yogurt
• 1 1/2 TBS Agave nectar
• 3 TBS Truvia
• 1 tsp lemon juice

Directions:

1. Combine all ingredients in a large bowl and mix well.

2. Put the mixture into an ice cream maker immediately and chill according to directions. It will be ready to eat straight from the maker since frozen yogurt is traditionally soft-serve, but you can put it in the freezer to save, it’ll just be really hard when you get it back out. Oh, if you want it to be “swirly” like from a frozen yogurt machine, put it in a ziplock or piping bag, stick it in the freezer for 15-30 minutes, then cut the bottom corner of the bag and squeeze it out into bowls or cones. Do NOT freeze it in the bag longer than that, though, as it will become a brick of uneven thickness–you can’t squeeze it when it’s totally hard, and it won’t soften correctly when the tips and edges are so much thinner than that huge center block. If you have extra after serving, put it in a bowl or tupperware in an even layer to save. Enjoy!