Mango, raspberry-lime and honey-goat's milk frozen yogurt (AJC Staff)
A few folks have been asking about the frozen yogurt I mentioned in a post the other day. As our friends all know, my family and I eat lots and lots of yogurt during the spring and summer months. Here’s a 2008 story I wrote for the newspaper, with recipes.
A CULTURED TREAT
My first batch of homemade frozen yogurt resulted, I recall, from a creative cleaning out of the fridge, which explains the unusual flavor combination: honey-lime-vanilla-goat.
It was also a bribe for my chore-averse children. If they would not only clear the dinner table but fill the dishwasher and put the leftovers away without bickering or stalling, then I would provide dessert. That seemed fair.
Working quickly, I flavored a half carton of goat’s-milk yogurt (bought on a whim, never finished) with the aforementioned ingredients and poured them into an ice cream maker. I had no idea what I was doing but figured something cold and sweet …