It’s been blazing hot in Toronto, as I am sure most of my dear readers are experiencing in the northern hemisphere. For our dinner party last week, I decided to make the Armenian Nutmeg Cake (OK, I didn’t make another cake, I simply defrosted the cake I made about a month ago) and I wanted to serve it warm with a cold scoop of hazelnut frozen yogurt. I chose hazelnut because I adore the flavour (no, JT didn’t even save me a bite of the frozen yogurt) and I wanted something nutty to go with the nutmeg cake. I also made a very easy caramel sauce (just used ordinary milk instead of cream, which still worked out but wasn’t as creamy). Now this recipe is not entirely fat-free because hazelnuts contain fat, but it’s about balance, I saved the fat with using fat free Greek Yogurt so I didn’t mind adding the ground hazelnuts. You could leave the ground hazelnuts out entirely opting to use just the extract but then you will need to balance with a bit more sugar, as roasted hazelnuts have a bit of sweetness to them.
All in all the recipe worked out well. The yogurt adds a very nice tanginess to the frozen dessert that I liked. The caramel sauce balanced the tanginess (good call JT). And I adore a contrast of warm and cold; cake: warm, frozen yogurt: cold!
Low Fat Hazelnut Frozen Yogurt
Makes a little more than 500 g of frozen yogurt
- 1/2 cup hazelnuts, roasted and peeled (I found this method after I painstakingly peeled mine the old fashioned way!)
- 2-3 tbsp brown sugar, or to taste
- Pinch of salt
- 1-2 tsp hazelnut extract
- 500 g non-fat Greek yogurt
- In a coffee grinder reserved for this type of thing (i.e. not coffee) grind the hazelnuts, salt and brown sugar until it becomes a paste (like peanut butter). Mine took about 10 minutes, stopping to allow the machine to cool down every so often.
- Whisk the hazelnut extract into the non-fat Greek yogurt, and then whisk in the hazelnut mixture. I found the mixture was a bit lumpy so I took my immersion blender and blended it until I no longer saw any lumps. Doing this will make the yogurt a bit more liquidy, but it still works.
- Pour into the chilled ice cream bowl and assemble as per instructions. Turn on and allow the machine to work its magic. Mine took about 20 minutes. Scrape into a freezable container and freeze.
- Frozen fat free Greek yogurt doesn’t have enough fat to make it creamy straight out of the freezer, so I had to bring it out to sit on the counter for about 10-20 minutes, depending on how cool your house it. Scoop onto prepared plates and drizzle with the easiest caramel sauce ever.