After 12 straight days of bliss, I was beginning to really fall in love with Midwest weather. In my 26 years of existence I can’t recall a time I wanted to be in middle America more than…say, California. Until last week.
And then Friday came and…March is here. If it has to rain, at least it’s not also in the 40’s? Glass half full.
But I say we will spring back to the Midwest, shall we? By way of a sweet, indulgent, but nearly guilt-free cold tread, please.
Kind of like bringing fro-yo to my kitchen…to my town. TO MY CITY. Everyone else in the US has fro-yo, except poor little Ohio. Seriously, what’s a girl got to do to get some fro-yo around here?
Thank goodness we have amazing custard.
When Lauren posted this recipe as a part of the dessert week of the Love Your Heart series in honor of National Heart Month, it immediately went onto my must-make dessert list. I am a new-comer to the wonders of dark chocolate. As my knowledge of food and nutrition evolve with my palate, I more and more so enjoy foods (and beverages!) with more depth and less sweet (i.e. sugar, sugar…and more sugar).
This isn’t a knock’em dead sugar high-type of indulgence, but a true chocolate — dark chocolate — masterpiece.
I briefly, ever so briefly, considered omitting the chocolate chunks to reduce the calorie content. I then quickly decided that that would be a disservice to all parties involved. First and foremost, my taste buds…but a close second, my heart. And blood pressure. And so on..
The flavanoids in dark chocolate (think 70%+ cocao) can not only reduce inflammation that can lead to atherosclerosis and heart disease, but is proven to reduce blood pressure. Furthermore, flavanoids found in dark chocolate reduce the number of free radicals in the body which aids in reducing cancer risk.
And with all that positive press, high percentage cocao dark chocolate is becoming easier and easier to find…bonus!
Dark Chocolate Chunk Frozen Yogurt slightly adapted from Healthy Food for Living
2 cups plain 0% fat Greek yogurt
1 cup plain 2% fat Greek yogurt
2/3 cup turbinado or raw sugar
1/2 tsp pure vanilla extract
1/2 cup unsweetened cocoa powder
2 1/2 oz (~1/2 cup) dark chocolate (at least 70% cocao), chopped
In a large bowl, combine yogurts, sugar, vanilla extract, and cocoa powder. Stir until the sugar and cocoa powder are completely incorporated. Refrigerate mixture for at least one hour.
Freeze according to ice cream maker manufacturer’s instructions, adding the chopped dark chocolate at the end of churning.
Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until hardened. Once frozen solid, thaw at room temperature for 30 minutes or until softened.
Yield: 3 cups (6 servings – 1/2 cup each)
Nutrition Information (per serving): 222 calories; 6.2 g. fat; 2 mg. cholesterol; 48 mg. sodium; 33.5 g. carbohydrate; 2.7 g. fiber; 12.8 g. protein
Result: So rich! Fro-yo has never been so rich! Unlike ice cream, this was beyond simple to make and most certainly curbs any sweet tooth for chocolate. The slightly tart yogurt gives this chocolate fro-yo a nice, unexpected bite. The ingredients in this are wholesome and I love that the fro-yo is so love in sodium and packs fiber and lots of protein…plus those antioxidants from the dark chocolate! I think I would like to try this with liquid stevia to see how it works out, too! Enjoy!
Weekly Menu: March 25th – 29th
- Sunday: Crisp Salmon with Braised Red Cabbage and Mustard Sauce (roll-over from last week)
- Monday: Athenian Orzo
- Tuesday: Chicken Tamale Pie
- Wednesday: leftovers
- Thursday: Pea and Pesto Risotto
Tonight is my last hockey game until May 13th – sad! Guess it’s time to increase my miles on the pavement 😉