I made this a couple weeks ago with some local cherries I had frozen. It turned out SOOO good! I used non-fat yogurt, so I think it was fairly low in bad fats.
I'm thinking this might be a really good base for all sorts of flavors! I got it to about "soft serve" consistency with the ice cream maker, then just froze it--it's a little hard to scoop in that it comes out in little pieces rather than huge balls, but it tastes amazing, so it's worth it!
Substitutions are in red
Coconut Pinkcherry Frozen Yogurt
Adapted from The Perfect Scoop, recipe from The Smitten Kitten
Makes about 1 quart
3 cups strained yogurt* or Greek-style yogurt [I used strained non-fat yogurt]
3/4 cup sugar [I used 1/4 cup Splenda, 1/4 cup erythritol,1 tsp. Stevia, and 1/8 cup agave nectar]
1/2 teaspoon almond extract
3/4 cup cherries, pits removed and roughly chopped
1 cup unsweetened coconut milk
Mix together the yogurt, sugar, almond extract, cherries and coconut milk. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
* To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth, then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.