Yesterday I looked up at the huge, colorful array of cookbooks sitting on the shelf above the kitchen sink and had a quick thought: do glass shelves have a weight limit?
Gabe replied that it looked like the glass was bowing in the middle, so I quickly removed the books before the shelf could come crashing down along with all our glassware and a 19th-century Hanukkiah. Yikes. Crisis averted.
Moving my cookbooks to a lower (and sturdier) shelf means they’re less likely to cause massive destruction and more likely to be perused on a daily basis. Win-win. I spend a lot of time looking at recipes online (and blogging about them, obviously), but nothing beats curling up with a book full of pretty pictures and elegant writing. So today I’m sharing a recipe from one of my favorite cookbooks: The Perfect Scoop, by David Lebovitz.
I like making fro-yo with Greek yogurt because it’s creamier and tangier. You can certainly substitute fat-free yogurt, but beware that the texture may be a little bit icy. I say go for the full-fat and just have a smaller bowl. :)
Vanilla Frozen Greek Yogurt
- 3 cups whole-milk plain Greek yogurt
- 3/4 cup sugar
- 1 tsp. vanilla extract
In a medium bowl, stir together the yogurt and sugar until completely dissolved. (The sugar will no longer feel grainy.) Cover and refrigerate for 1 hour, then freeze in your ice cream maker according to manufacturer’s instructions.
Makes about 1 quart.
Source: The Perfect Scoop
Nutrition facts (per 1/2 cup): 170 calories, 7.5 g fat, 21.0 g carbs, 5.3 g protein, 0 g fiber.
(Note: If using non-fat yogurt, a 1/2 cup serving contains about 60 fewer calories.)