Start rattling off some of the most special things about summer. If you’re anything like me, your top spot might go to a much anticipated family vacation or just unwinding into the slower-pace of life. But, I bet you don’t get very far down the list before you mention the smorgasbord of seasonal foods like farmer’s market-fresh fruit and frosty-cold confections.
Bourbon Peach Frozen Yogurt Ingredients
Visit my kitchen in the summer months and you’re very likely to hear the sound of my electric ice cream machine churning and churning away, as if competing with the lively dinner table banter. The efforts of my beloved, modern-day convenience are not in vain. The children, tuned into the rhythmic sound with a Pavlovian-like response, know that when they polish off their vegetables a delicious frozen dessert awaits.
It’s not just the kids who scream for ice cream. I have a serious sweet tooth and have discovered I can use my electric ice cream maker to satisfy supermarket, frozen-aisle fantasies in a much healthier way. Forget about heavy creams and cupful after cupful of sugar. It’s easy and quick to make nutritious sorbets and frozen yogurts at home. This week I indulged on a new frozen yogurt creation so seemingly sinful that you may need to sit down before you read the name – Bourbon Peach Frozen Yogurt with Caramel-Pecan Swirl. While this frozen yogurt sounds as if it has a bazillion calories and loads of fat, it’s actually very mindful of a healthy diet. Made with zero-fat plain yogurt, the dish gets its sweetness from a tiny bit of Stevia and the natural sugars from the ripest peaches of August. Let me give full disclosure before I get busted; I did add some pecans lightly roasted with honey and a dollop of caramel. But, no worries because the caramel was Litehouse Food’s Low-Fat Caramel Dip, a product so intensely rich and creamy that it’s hard to believe there’s not tons of fat hiding in there.
Bourbon Peach Frozen Yogurt with Caramel-Pecan Swirl with Fresh Peaches
Before you head to the grocery store to load up on peaches, I have a few pointers. It’s not often (unless you’re at a roadside stand and buying straight from the farmer) that you’re going to get a peach ripened enough to eat on the spot. The enjoyment of peaches takes patience; realize that you’re going to have to purchase the fruit two to three days ahead of time, allowing it to ripen on the counter in a brown paper bag. The best peaches for this ripening process -- and I learned this from a good ole boy farmer-- are the ones that aren’t “too hard” or “too soft,” but have a slight give when gently squeezed like a “baseball in a beer koozie.” Enough said.