Sun is awesome. We had a nice dose of it last week, and it felt like we finally had a summer that was going to stick around.
However, sometimes I feel like a major grump, because when all someone hears is sun, sun, sun, sun while they sit at work, work, work, work, the sun has the opposite feeling of cheery because it's totally a tease. How dare it try to lure you outside when your desk is buried somewhere with your mind and you can't seem to find either of them.
Too bad this is real life, and I need to buck it up and handle my adult duties. Whomp, whomp.
Anyway, so it's sunny like mad and then comes the weekend and Seattle gets thunderstorms. Seriously. On the weekend. And that's when I decided to make fro-yo.
This was super easy to make. I tried it out with vanilla soy yogurt, because i had never tasted it before. It turned out great, but I'm sure regular vanilla yogurt will work just dandy, too. This is also verrry lemony, so if that flavor isn't your thing, feel free to leave out the zest altogether to make the lemon more subtle.
Also, I added in the raspberries at the last moment, since they were nice and fresh and juicy and from the Farmer's Market and why not?
Raspberry Lemon Frozen Yogurt
Adapted from Back to Her Roots
1 cup vanilla yogurt
1 cup plain Greek yogurt
zest and juice of one lemon
1/4 cup honey
1 cup washed, fresh raspberries
1. Combine all the ingredients but raspberries in a bowl. Put into fridge to chill for about an hour.
2. Freeze according to your ice cream maker's instructions, adding in the raspberries about 15 minutes after it's been mixing.