Spache the Spatula

Honey Apricot Frozen Yogurt

Fruity, fat-free, and So. Freaking. Good.

Honey Apricot Frozen Yogurt | spachethespatula.com #recipeYou guys, I’m kind of obsessed with this frozen yogurt. It’s unbelievably delicious, annnnd it’s totally in line with my whole pre-cruise diet type thing. Total win, right? It only has 4 ingredients, too: Greek yogurt, fresh apricots, honey, and vanilla extract. That’s it!

It’s basically the perfect Summer treat—refreshing, cooling, and tasty! I find fro-yo preferable to regular ice cream in the Summer, and totally crave the full-fat cream stuff in the cooler months. Sounds strange, but there is something about super creamy ice cream and blazing hot sun that don’t go super well to me. However, tangy, fat-free fro-yo and sunshine…that’s a match made in heaven, I think 🙂

Honey Apricot Frozen Yogurt | spachethespatula.com #recipe Honey Apricot Frozen Yogurt | spachethespatula.com #recipeGuess what? Making this frozen yogurt is so incredibly easy. The hardest part is waiting overnight for the yogurt to strain. Seriously, the rest of the process is blending, churning, and freezing.

Straining the yogurt overnight means a thicker end result, and a creamier, less icy consistency. The alcohol in the vanilla extract also helps prevent icing. But, I will say that because there is so little fat in this, you should leave it at room temperature for 5-10 minutes before scooping, because it can get pretty hard in the freezer. Once it’s been out for a little bit though, it get’s unbelievably creamy…shockingly so, actually.

Perhaps subconsciously inspired by my recent binge watching of Orange is the New Black (OMG, I can’t get enough! Whyyy is this show so addicting? It’s really Netflix’s fault for releasing it all at once…), I topped a scoop of the orangey frozen yogurt with some dark chocolate pieces. It was divine!

P.S.—Want more fro-yo? Try my Honey Poppyseed Frozen Yogurt!

Honey Apricot Frozen Yogurt | spachethespatula.com #recipe Honey Apricot Frozen Yogurt | spachethespatula.com #recipe

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Honey Apricot Frozen Yogurt

Yield: 6 servings at around 110 calories each!

Ingredients:

  • 2 cups non-fat greek yogurt, strained over night in the fridge
  • 1/3 cup honey
  • 3 apricots, chopped
  • 1 tsp pure vanilla extract

Directions:

  1. Add all of the ingredients to your food processor, and pulse to combine. (I like to leave the apricot a little chunky for texture.)
  2. Pour into the bowl of your ice cream maker, and churn for around 20 minutes.
  3. Transfer to an airtight container and freeze.

Honey Apricot Frozen Yogurt | spachethespatula.com #recipe Honey Apricot Frozen Yogurt | spachethespatula.com #recipe

   

11 Responses to “Honey Apricot Frozen Yogurt”

  1. Sarah — June 12, 2014 at 5:12 am

    Oh, gosh. I LOVE fro-yo SO freaking much. Only 4 ingredients?? Sign me up! Love your gorgeous photos, Rachael. — I wanna dig a spoon in that bowl! 🙂 Pinned.

    • Rachael replied: — June 12th, 2014 @ 11:56 am

      Thanks so much, Sarah!

  2. CakePants — June 12, 2014 at 6:24 am

    Oh wow, this looks seriously dreamy! I've fallen in love with apricots lately, but haven't yet come up with many recipes for them – cannot WAIT to try this!

    • Rachael replied: — June 12th, 2014 @ 11:55 am

      I totally have, too! I have to refrain myself from eating them all just on their own s that I can actually try to use them for recipes, haha!

  3. huntfortheverybest — June 13, 2014 at 8:26 am

    yummy flavor!

    • Rachael replied: — June 13th, 2014 @ 9:20 am

      Thank you!

  4. Mike — October 20, 2014 at 7:03 pm

    Wow, that looks great – and so simple to make! My froyo does tend to go icy but I’ve never strained it so I guess that’s the next step.

    The last one I made was with Blood Oranges (using the zest and juice of 1-2 oranges) which are in season here in Australia right now… it was lovely but yet again went icy… even adding a tablespoon of vodka didn’t stop it icing up…. grrrr!!!!

    Anyway, I’m going to go out and get some muslin to strain it and make this – thanks for sharing!

    • Rachael replied: — October 20th, 2014 @ 7:28 pm

      I definitely think straining the yogurt helps! You could also try letting it sit out just a bit prior to serving, or just eating it straight from your ice cream mixer :P!

      Blood orange froyo sounds AWESOME, by the way! I need to try that!

  5. Peter — October 31, 2014 at 1:32 pm

    what a tasty treat girly 🙂

  6. Lilya — May 17, 2016 at 8:18 pm

    Is there an alternative to making it without a ice cream maker?? I do not have one but would love to make this recipe

    • Rachael replied: — May 18th, 2016 @ 10:42 am

      Hi Lilya, I’ve never made the recipe with out an ice cream maker, and I fear it may get too icy if you do, but you could try pouring the base into a container, freezing for 3 hours, then blending it in either a blender or with a hand blender, and pouring it back in and freezing again.

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