Ahhh… to be back in the swing of things. My husband and I just spent the last four days in Vegas and got back this morning around 1:30. We were actually lucky, though, as our flight from Vegas to Denver was significantly delayed, and our flight from Denver was the last one of the night. I was expecting to have to bunk down somewhere in Denver, but the nice people at United used their heads and held our plane for 20 minutes to ensure the forty people from our flight were able to get onto the plane to Chicago. Of course, their reservation system hs me booked for an 11:30 flight this morning, as it rebooked us, but … I’m not going to complain.
Regardless, I’m exhausted at the moment (and the Pop Quiz answers will go up tomorrow for those of you who’ve asked), so this is one of my short and sweet recipes of summer. And even though it still doesn’t really seem like summer, I’m thinking positive!
Peach Frozen Yogurt
14 oz of peaches in their own juice
2 c vanilla yogurt
1/4 c sugar (I usually use a bit less than this even — it just doesn’t need much)
1 T lemon juice
Makes ~8 1/2 cup servings
Drain peaches, but save the juice, and blend peaches until smooth. Add yogurt, sugar, 1/2 c of the peach juice and lemon juice, then blend until well combined.
Add to ice cream machine and churn for 30 minutes until nicely thickened. Place in freezer for 2 hours. Every 15 minutes for the first hour to 1 1/2 hour, use a spatula to stir briefly to keep from getting solidified beyond the point of scooping.
This is one of my all time summer favorites. Poor Little Miss won’t be able to enjoy it this year (dairy free — and I’ve yet to find a dairy free yogurt!), but she has her Soy Delicious “Chocolate” Cherry Chip frozen dessert instead — and she definitely loves that!
And of course, as always go check out this week’s Tempt My Tummy Tuesday with Blessed With Grace!