A couple weeks ago, I walked into Whole Foods knowing I wanted to make a sorbet but not quite sure what kind. The only fruit that looked pretty good were some local nectarines from Virginia but nectarine sorbet just didn't sound right. I'd made frozen yogurt once before -- blueberry -- and it turned out pretty good so I changed the plan and found a recipe (thanks to the iPad) for Peach Frozen Yogurt (close enough) at a site hilariously named Evil Chef Mom.
I made a couple of mods...added a bit of vanilla, dropped in a healthy dash (or two) of bourbon, and scuttled the nutmeg. It turned out pretty good but although fro-yo is healthier than it's high fat content and cholesterol rich cousin at the end of the day there's just no substitute for ice cream.
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