4-minute Frozen Yogurt (from the blender)

Summer.

Summer = three months-long lethargy due to instant sweat attacks upon the smallest exertion.

The only things to actually do during these months are swimming in cool water and eating ice cream. However, for some reason the powers that be have managed to make these two things all but mutually exclusive.

For one, you can’t eat ice cream while swimming. Well, you could, but you wouldn’t necessarily relish either activity. And secondly, if you eat too much ice cream, you won’t enjoy going to the beach as much, if you catch my drift.

And this is where frozen yogurt comes in! It’s the go-to guilt free summer treat that will cool you right down and hardly interfere with your waistline. (The same goes for sorbets and stuff, but they are not as scrumptiously creamy, which makes them less satisfying. For me anyway.)

The FroYo industry in Germany is pretty much non-existent at this point, so I had to find a way to make this stuff at home without a lot of fuss. You don’t want to fuss a lot in summer.

The only real downside to making any kind of ice cream at home is the ice cream-maker and all of the pre-freezing, waiting, and cleaning (fuss, basically) that comes with it. The freezing compartment in my fridge is too small for my ice cream-maker anyway, so I figured out a way to make FroYo in a blender.

Like many great things, this 4-minute, 3-ingredient, 2-line instruction recipe emerged from necessity (as in: summer heat) and chance (as in: incidentally having ingredients on hand that might make a nice frozen treat if combined correctly) and jumped right into my daily rotation.

If you want to optimize your waistline-management, use non-fat yogurt, but for maximum indulgence with still no bad conscience in sight, go Greek.

Frozen Yogurt

• 1 cup Greek yogurt
• 1 – 1 1/2 cups frozen berries/bananas/fruit/fruit juice/possibly even chocolate milk ice cubes
• 2 meringue cups/sweetened baked meringues, ca. 1 cup worth

Layer all your ingredients in a blender: yogurt first, meringues next, frozen goods last.

Now blend the living daylights out of them and prepare to grab a spoon and dig in.

You could probably achieve similar results with a hand blender, if it’s powerful enough.

If the FroYo is too solid, simply add a splash of milk or unfrozen juice and give it another blend. If it’s not solid enough, add more frozen things and blend some more, or transfer the mix to an ice cream container and place it in the freezer for an hour.