I have been really confused the last few days. Admittedly, this is my general state of being, but it has been heightened since Monday or so. For the past few days, here in the Northeast, it has been midsummer hot and humid. Basically great July-let’s-jump-in-the-pool-weather but not so much autumn-cozy-cool-weather-so-let’s-bake-and-snuggle. I just can’t deal when it has been snuggly fall weather since the end of July here. But now it’s 5,000 degrees in my unairconditioned house and I can’t bring myself to bake because that means turning on my oven. Unfortunately, I have a bazillion apples from my first apple picking expedition of the season sitting on my counter just dying to be turned into pies. Fortunately, I have an ice cream maker.
You see where this is going I’m sure? Yep, you guessed it. Apple pie frozen yogurt.
My little mind sees this late season heat wave as an excuse to load up on cooled down versions of my seasonal favorites like this frozen yogurt and this frozen pumpkin pie. I’m actually a little embarrassed to admit how many mornings I have had this pumpkin cheesecake milkshake. Yes, you read that right, mornings. As in, I have had a milkshake for breakfast.
I might start having this frozen yogurt for breakfast. At least until the weather breaks again.
It really does taste like apple pie in frozen yogurt form. It’s sweet and cinnamony and just a hint spicy from the apple butter. The apples and walnuts give it a nice crunch. And there’s no added refined sugar, it’s gluten free, and the only fat comes from the optional ounce of walnuts. So you can serve it with a little bit of caramel drizzled on top and some whipped cream without guilt.
Yes, even for breakfast.
Apple Pie Frozen Yogurt
- 32 ounces fat free plain yogurt
- 1 package instant sugar free vanilla pudding
- 1/4 cup milk (I used skim)
- 2 tablespoons of cinnamon +1 tsp cinnamon
- 1 teaspoon of nutmeg
- 1 tablespoon of apple butter
- 1/4 cup honey + 1 tablespoon of honey (divided)
- 2 apples
- 1 ounce chopped walnuts (optional)
How to Make:
- In a large bowl, whisk together the yogurt, vanilla pudding packet, 1/4 cup milk, 2 tbs cinnamon, nutmeg, apple butter, and 1/4 cup honey. Continue to mix until all ingredients are well incorporated.
- Pour the mixture into your ice cream maker and freeze according to manufacturer’s instructions.
- As soon as your mixture is in the ice cream maker, chop two apples and cook them over low heat on the stove with 1 tbs of honey and 1 tsp of cinnamon and 1 ounce of chopped walnuts. Cook for about 5 minutes and then set in the fridge.
- Right before the yogurt is ready to come out of the ice cream maker, pour the apple mixture into ice cream maker. Let spin an additional minute or two. Scoop mix into freezer and freeze for an additional hour before serving. If freezing the yogurt longer, let thaw on the counter for ten minutes prior to serving.
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