Frozen Yoghurt Is A Breakfast Food

Eating a frozen dessert for breakfast seems like the ultimate morning rebellion. Not only is it the “wrong” time of day, but starting your day with all that sugar is a bold choice, though not much bolder than kicking off your morning with a cinnamon roll, if you think about it.

[referenced url=”https://www.lifehacker.com.au/2019/02/why-you-should-add-a-little-yogurt-to-your-butter/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/f6gpnyxukkuyjlmqr5wd.jpg” title=”Why You Should Add A Little Yoghurt To Your Butter” excerpt=”Even the cheapest, most basic butter is a thing of beauty but, just as I love many salts of various price points and colours, I love all sorts of different butters, from the cultured to compound. Actually, my new favourite child happens to be a compound butter that’s quite cultured — all you need is a little yoghurt.”]

But starting your day with frozen yoghurt actually makes a lot of sense, it really helps to mix up the morning routine of toast or oatmeal.

I’m not suggesting you swap out your morning cafe run for some frozen yoghurt. What I am suggesting you do is make your own (reasonably sweetened) home made honey vanilla froyo with Greek yoghurt, so you can feel virtuous about all the protein, but still bring some whimsy and fun into your day before lunch.

There are a lot of frozen yoghurt recipes out there (and some decent store-bought options (like frozen kefir), but I like a modified version of this recipe from Cooking Light (I use more honey and a higher-fat yoghurt). To make it yourself, you will need:

• 2 cups Greek yoghurt (I go for the full-fat here)

• 3 tablespoons honey

• The contents of one vanilla pod or 1 teaspoon vanilla extract

• 2 tablespoons heavy cream

Mix everything but the heavy cream in a bowl and stir to combine completely. Pour into a freezer bag, and gently push the mixture to the edges of the bag, pushing out as much air as you can before sealing it. Lay it flat in the freezer and freeze until it’s frozen (at least three hours).

Break the mixture into pieces, chuck ‘em into a food processor along with the heavy cream, and let that baby whirr until the mixture is completely smooth. Immediately scrape the yoghurt batter into a loaf pan, and cover with plastic wrap, pressing the wrap onto the surface of the froyo.

Pop it back in the freezer for another couple of hours, then scoop and serve with sugary cereal (if you’re feeling naughty), fruit (if you’re feeling virtuous) or muesli (for the health conscious).