Very Berry Frozen Yogurt

Warm weather means ice cream cravings, but premium ice creams are costly, both in dollars and calories!  In lieu of ice cream, I created this frozen yogurt concoction to satisfy those cravings, and it is tasty, indeed!  The juice, sweetened condensed milk, and honey create balanced sweetness, the liqueur adds flavor and the alcohol in the liqueur prevents the yogurt from freezing rock hard.  I like the richness that full-fat yogurt lends, but reduced-fat or fat-free works, too.  Best of all, everything goes into the food processor, and then into the freezer.  No special equipment needed!  Give this a try when your next ice cream craving hits!  Makes about a quart.

2 cups frozen berries (strawberries, raspberries, blueberries, whatever you have.  I like a combination)

1 Tablespoon lemon or lime juice

1/4 cup honey

1/4 cup sweetened condensed milk

2 Tablespoons Chambord, Kirsch, or other berry-flavored liqueur

2 cups Greek yogurt (whole-fat is best, but 2%, or non-fat will work)

*Note:  1/2 cup mini chocolate chips, granola, or chopped nuts may be stirred in by hand after processing, if desired.

Place a medium stainless steel bowl in the freezer.

Place the berries in the food processor and pulse a couple of times, just to break up the berries a bit.  Add the juice, honey, sweetened condensed milk, and liqueur.  Process until well-combined.  Add the yogurt and process until all ingredients are combined.

Pour the yogurt into the chilled bowl, quickly press plastic wrap onto the top of the yogurt, covering the edges of the bowl, and place int the freezer.  Freeze for about 3 hours before serving. (If you are available, it's good to give the yogurt a stir half-way through the freezing process, then replace the plastic and finish freezing.) Store leftovers in the freezer in an air-tight covered container, with a piece of plastic film pressed onto the surface to prevent freezer burn.  Use within two weeks.

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