Fat-free frozen yogurt churned with juicy roasted peaches and sweetened by honey. A cool summer breeze.
Years ago, my parents lived in South Carolina about an hour outside of Charleston. After 30 years of being tied to jobs in the north, they were newly retired and looked forward to getting back to the familiar, long hot summers of their childhoods. They built a house on a lake locally known for good fishing and dad motored his fishing boat out early every morning with a buddy in search of breakfast, while mom rediscovered her southern accent, joined a church and met up with new golfing partners. They’re both gone now, my mom 10 years ago this month, my dad a few years later, but when I think back over their lives I think this was the time they were happiest.
They were finally able to live a life that fit them, like wearing a favorite outfit that makes you feel good all day. In synchrony with their natural rhythms, living life on their terms. No responsibilities tugging at their legs, no jobs forcing them to conform to something inauthentic. For a moment in time, in balance. I wish that time had lasted longer for them. I wish they hadn’t waited until they were retired to find it.
So what does this have to do with peaches? Well, there are a lot of peach orchards in South Carolina. One year during one of my visits, my mom and I went to a u-pick-it peach orchard and brought home a large basket of succulent, golden peaches picked at their peak. It was a dripping hot summer day, the type where even your breathing slows down, and the farmer’s little girls were selling lemonade to people who came by to fill baskets. It’s all a little hazy now with time, but that day and those peaches still sit as a perfect frame for my parents’ lives at that time: slightly fuzzy, soft, sweet, and full of juice.
This month’s theme for #Love Bloghop is peaches, and I wanted to share a new frozen yogurt I’ve been playing with. It’s amazingly easy to make, with bonus points for being healthy. I used fat-free Fage Greek Yogurt, scraped the seeds from a vanilla pod, roasted some peaches and added honey for sweetening. The result is a sublime peaches- honey – cream taste without the fat or processed sugar.
Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove.
Peaches and Honey Frozen Yogurt
- 3 large peaches
- 1/3 cup honey to taste (dark honey is best for it's caramel hints)
- Pinch nutmeg
- Pinch cinnamon
- 1 large container Fage Non-fat Greek Yogurt 35.3 ounce size
- 1 vanilla pod
- 1 1/2 teaspoon vanilla extract
- Pinch salt
- Turn the broiler on. Cut the peaches in half, peel them, remove their pits, and place them cut side up on a baking sheet lined with foil. Drizzle a little honey over the peach halves, and sprinkle a little nutmeg and cinnamon on top. Slip the peaches under the broiler until they start to caramelize on top, about 3 minutes. Flip the peaches over and slip them back under the broiler for another minute. The peaches should be very soft.
- Place the entire container of Greek Yogurt in the bowl of a food processor fitted with a blade. Add the peaches.
- With a sharp knife, cut a slit along the length of a vanilla pod and open it up; scrape all the tiny black seeds out into the bowl of the processor. Add the vanilla extract, salt and the remaining honey. Whirl the food processor like crazy until the peaches are completely mixed into the yogurt. If you prefer some chunks, add the third peach after the first two are mixed in and just pulse the processor.
- Transfer the peach yogurt mixture to a bowl and place in the freezer for 2 hours to completely chill.
- Remove from the freezer and transfer the mixture to the bowl of an ice cream maker. Process according to the directions of your ice cream maker. Return to the freezer until ready to serve.
- Before serving, let the frozen yogurt sit on the counter for 15 minutes to soften.
Please go check out what my cohosts are making too!
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
Elephant Eats ~ Amy
Java Cupcake ~ Betsy Eves
No One Likes Crumbley Cookies ~ T.R.
Oh Cake ~ Jessica
Pippi’s In the Kitchen Again ~ Sheila
Rico sin Azúcar ~ Helena
Savoring Every Bite ~ Linda
Teaspoon of Spice ~ Serena
That Skinny Chick Can Bake!!! ~ Liz
The Spicy RD ~ EA Stewart
The Wimpy Vegetarian ~ Susan Pridmore