*I learned the most interesting thing recently: how to make frozen yogurt from scratch with just three ingredients and a food processor or blender. I had assumed that some sort of semi magic was needed to make it because of the proliferation of froyo places that have popped up. But it really is easy stuff indeed! *
When I was about 8 years old, a boy in my primary school class said something that stuck with me for a very long time. It was something like, "I always plan for the worst. That way I'm never disappointed." What sort of kid comes up with a line like that? I wonder where he is now? I'm guessing he is an accountant. Because accountants are always planning ahead.
Anyway, in that vein I've wondered about where we'll be when we're older. Because we don't have kids, I don't know what will happen to us when we're say 70-80 years old. And realistically, having kids doesn't necessarily mean that they will visit you.
I told my trainer Nina about my plan as she doesn't want any kids. Mr NQN and I would hopefully have a house by that age and we'd have "house mates" i.e. friends that we like to spend time with. As an aside, Mr NQN asked "You mean like a retirement home?" and I shook my head no. We would have a nurse that would stop by or live with us, but hopefully we could still be having food adventures, cooking up a storm and having fun with a measure of independence. The important bit was that we would have a helper that we wanted rather than someone that was tasked to us. If someone went a bit off the rails or sick, the rest of us would make sure that they were treated well until the end. The bit that got me the most excited was that I could cook for everyone.
Nina loved the sound of whole concept. "Can I come and live with you too?" she said.
"Only if you give us all personal training," I answered and pictured us at 75 years old swinging those wretched kettle bells while wearing lycra (or whatever futuristic material they have come up no doubt containing titanium because everything in the future contains titanium). "Also you'd have to eat what I cooked you," I said, referring to Nina's super strict, idiosyncratic diet.
These frozen yogurt hearts would do us all quite nicely in our future house. I was inspired to make these after I received a review copy of Frozen Yogurt by Constance and Mathilde Lorenzi and the first thing I realised as I flipped through it was how basic and easy frozen yogurt is. Their base fruit yogurt recipe combines frozen fruit with yogurt, whizzed up and then frozen. How easy is that?
The heart bundt mold was actually a lovely birthday gift from Celia but you can use any sort of mold-metal, glass or silicon. You can also use this season's abundant fruit too to make a range of delicious flavours to suit any taste or fruit preference. Even fussy paleo/vegetarian/gluten free eaters like Nina can have this!
So tell me Dear Reader, have you thought about what your life would be like in the future? And do you like your frozen yogurt on the tart or sweet side?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Easy Frozen Yogurt Berry Hearts
Adapted from Frozen Yogurt by Constance and Mathilde Lorenzi by Murdoch Books
Preparation time: 5 minutes
Freezing time: 4-6 hours
Makes six individual bundts
- 600g/21.2ozs natural yogurt, divided into thirds
- 200g/7ozs frozen strawberries
- 200g/7ozs frozen raspberries
- 200g/7ozs. frozen blueberries
- 1 cup icing sugar or sweetener, sifted (pus more if needed, to taste)
- You will also need individual tins (metal or silicon)
Step 1 - Freeze the tin and the yogurt for 15 minutes before starting. Do not thaw the berries. Blend the yogurt and each type of berry individually along with 1/4 or 1/3 of a cup of sweetener (test for sweetness although you want it to be a touch sweeter as foods once frozen lose some sweetness). Spoon into the tin - you should get two of each flavour. Place the bundt tin back in the freezer between blending. Freeze until solid.
Step 2 - To remove from the tin, fill the sink with an inch of warm water and immerse the bottom of the tin into the water. They should release quite quickly (don't leave them in for too long).