Healthy chocolate
Delicious warming recipes containing healthy chocolate calories than traditional comfort food. The BBC is not responsible for the content of external sites. Read about our approach to external linking.
Get two new free healthy recipes each week. 5522847,6 21,6 L3,6 Z M3,13 C2. The Hello Breakfast book includes both sweet and savory breakfast recipes, most with gluten-free and nut-free options. 00743 11 40 C 11 55. 007431 69 40 69 C 47. Delicious and creamy homemade chocolate frozen yogurt has a short list of ingredients and is made without an ice cream maker. You mix the ingredients in your food processor, then freeze them, making sure to stir the mixture once in a while until it’s completely frozen.
Two scoops of chocolate frozen yogurt served in a glass bowl. Intensely chocolatey and delightfully creamy, this chocolate frozen yogurt recipe is the result of several attempts at getting to perfection. I’m glad I persevered – it’s wonderful! The exact measurements are included in the recipe card below.
Sweetener: For the smoothest texture, it’s a good idea to use a powdered sweetener. If you don’t mind sugar, you can use powdered sugar, although white granulated sugar will also work. I often use stevia – I like stevia glycerite since it nearly eliminates any aftertaste. Unsweetened cocoa powder: I like to use Dutch-processed cocoa powder. It’s less acidic than natural cocoa powder. Plain Greek yogurt: I highly recommend using whole-milk yogurt.
This will give you the best flavor and texture. Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. Scroll down to the recipe card for detailed instructions. I use a food processor to ensure everything is completely smooth and well-blended. Then transfer the mixture to a pan. Freeze, stirring the yogurt every hour.
Stirring prevents large ice crystals from forming and helps achieve a creamy consistency. A six-photo collage showing the steps for making chocolate frozen yogurt. The bitterness of the cocoa powder and the tang of the yogurt requires a fairly large amount of sweetener in this frozen yogurt. So I opt to use a sugar-free sweetener in this recipe.
I use stevia, but you can use any sweetener. It’s best to use a powdered sweetener for the smoothest texture. But if you don’t have any, a granulated sweetener will work too. But if you use xylitol, process it first for a few seconds before adding the remaining ingredients. If you don’t need this yogurt to be low-carb, you can use granulated sugar or honey. The nutritional analysis will change of course. Why do you stir the mixture every hour?
