Quick and easy, this Basil Peach FroYo is a guiltless way to have your ice cream and eat it too! It takes nearly no time to whip together and is so healthy you could eat it for breakfast.
The dog days of summer are here. All the heat and humidity that we Southerners love to hate has arrived. We walk around in as little clothing as we can without offending our grandmothers, we have at the very least a constant sheen on our skin, at the very most it’s an unattractive drench of sweat. If we are super lucky we can find ourselves perfectly positioned in the middle of a cold creek with a folding chair and a cooler full of cold beverages. It doesn’t even matter if you spend most of your day indoors, the mugginess seeps through the cracks of the doors and windows and makes 75 degrees inside feel like a swamp.
We tend to go through a good amount of ice cream and popsicles during this time of the year. The kids prefer the neon colored junior pops of my youth and anything chocolate in frozen form. I can’t say that I disagree with those choices but sometimes I crave something that isn’t laden with sugar and guilt. If Momma has to wear a swimsuit then Momma should probably ease up on the Klondike bars.
Enter the righteous FroYo (that’s frozen yogurt for all of you who are out of the loop).
I seem to always have plain yogurt in my fridge (just like I always seem to have plans to make something virtuous with it) so turning the giant tub of dairy product into a frozen treat seems like a great way to have my ice cream and eat it too. The basil/peach/ginger combo is a grown up way to cool off in this July heat. The best thing about this easy peasy recipe is that you can whip up this froyo faster than your husband can make it to the grocery store and back.
This recipe has been adapted from Just a Taste 5 Minute Healthy Peach Frozen Yogurt
Basil Peach FroYo
A quick and easy frozen treat!
- 1 cup plain yogurt
- 16 oz bag frozen peaches
- 2 Tablespoons honey
- ¼ cup half and half or heavy cream
- 2 Tablespoons chopped fresh basil
- 1 teaspoon grated fresh ginger
- 1 teaspoon lemon juice
- Blend in a food processor or blender until smooth. Serve immediately or freeze for up to 1 month.
- Tip: I like to store this in a loaf pan shaped dish. Wrap with plastic wrap and it’ll ast for a few weeks in the freezer.