For the Cream Cheese Swirl
- 8oz (1 package) Cream Cheese
- 1/2 cup Powdered Sugar
- Prepare the Rhubard
- 3 1/2 cups Fresh Rhubarb
- 3 tbsp Sugar
For the Frozen Yogurt
- 2 cups Greek Yogurt*if your using regular yogurt it must be strained
- 11/2 cups Whole or 2% Milk
- 1 can Condensed milk
- 3 cups Frozen Strawberries
- 4 tbsp Maple Syrup
- 1 tbsp Pure vanilla extract
- 2 tbsp Red Food Colouring
Hello Summer Fresh Rhubarb, i have been waiting all year for you. The trick to making the perfect Rhubarb and Strawberry Frozen Yogurt is to puree your Rhubarb. This is done by cooking down the Rhubarb in a saucepan with a little water and sugar till tender and then you simply mash it with a fork and or blend in a food processor if its stringy. And don’t forget, this freezes a lot quicker than store-bought frozen yogurt. Because it contains no extra fillers, so if your going to freeze overnight you can add in some corn starch or vodka to make scooping easier. Also, if you want more tart frozen yogurt, feel free to decrease the sugar in step 3!”
What you will need:
- An airtight container, I like my (SUMO Ice Cream Containers)
- Ice cream maker, I used my (Cuisinart ICE-30BCC Pure IndulgenceTM Frozen Yogurt-Ice Cream & Sorbet Maker)
- Food Processor, I like my (KitchenAid KFP0711CU 7-Cup Food Processor, Contour Silver)
- Cooking Pot
- 2 bowls, fork and a rubber spatula
To make the Rhubarb and Strawberry Frozen Yogurt:
- In a saucepan add in your cubed Rhubarb, with 3tbsp of sugar. Cook on medium/high heat for 15 minutes or until fork tender, and mash. If you find it easier you can transfer it to your food processor to puree to a smoother consistency once its been cooked down.
- Once your Rhubarb is done transfer it to the fridge for 2 hours to cool.
- Next lets make the Yogurt, if your yogurt if its not GREEK, you will need to strain the water out. If its GREEK omit this step. “In a strainer lined with 2 coffee filters allow your plain yogurt to strain by placing it in the fridge for 2 hours, you should get about 1/2 cup of water and discard of that.
- Now, lets prepare that delicious cream cheese mixture. In a food processor add your cream cheese icing, and powdered sugar. MAKE sure your food processor is cleaned out because you will be pulsing your strawberries in it next. Once the cream cheese is smooth “light and fluffy”, set aside on the counter so it reaches room temperature.
- Now in the same food processor, chop up 3 cups of frozen strawberries and then whisk them into your Greek yogurt. Then add in your rhubarb, condensed milk, milk, vanilla extract, maple syrup, and red food coloring and whisk till everything is combined.
- Now, pour your yogurt mixture into your “frozen ice cream maker” and process for 20 minutes or according to manufacturer’s instructions.
- Now comes the fun part, grab a large plastic container will a lid (you will be using this to freeze your frozen yogurt in) after letting it sit for 20 minutes in the (Cuisinart machine to make it easier to remove) you then can start by pouring half your “Rhubarb & Strawberry mixture” in your container and then add in all of your room temperature cream cheese icing (To fill the middle of the container). Top with the remaining “Rhubarb & Strawberry mixture”. You also can mix the cream cheese directly into the ice cream if you desire, it will just look different then the picture.
- You can eat it soft as is or put in the freezer to allow it to freeze more for about 2 hours before serving
- Before scooping, remove from the freezer for about 10 minutes to scoop.
Note: This can store in the freezer up to one month.
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