You all know that I'm a sucker for the fall and winter months, but I have to admit that summer has some pretty great characteristics as well. Summer fruit is at the top of that list. Peaches, cherries, nectarines and avocados are some of my favorite things in the world, and I kinda go stone fruit crazy when they are in season.
I've been looking for excuses to use our new ice cream maker since last month when mom & dad brought us those gorgeous cherries. Instead of your typical sugary ice cream, this time I went for a much healthier frozen yogurt. Oh, and did I mention it involves only three ingredients?? Okay, well, five if you include the two needed for the coconut crisp cups. Fruit, yogurt and agave nectar are all you need to make this delish frozen yogurt, and if you're feeling fancy you can go the extra step (and the extra two ingredients) and make the coconut crisp cups. Deceptively simple and delish?! I'm in.
Everything you need for this recipe can be found at Trader Joe's. Their Toasted Coconut Cookie Thins are so darn yummy, and make the perfect crumb for the coconut crisp cups. The light coconut flavor is a great compliment to the tart and sweet peaches.
Stone Fruit Frozen Yogurt
2 ripe peaches, peeled, pitted and diced
2 ripe nectarines, peeled, pitted and diced
1/3 - 1/2 c agave nectar (sweeten to taste)
2 c plain greek yogurt*
*Note: for a more ice-creamy/less tangy flavor, try making this with vanilla yogurt.
Once you have the fruit diced, put about half of it in a food processor and process briefly, so that some of the fruit remains in tact and some is pureed smooth. Transfer to a medium bowl. Add in diced fruit, yogurt and agave nectar. Stir until thoroughly combined. Adjust the amount of agave to your taste. Process in an ice cream maker according to manufacturer's instructions.
This is fabulous at the soft-serve consistency. If you'd like it a bit more firm, place in a freezer-safe container and freeze in 30 minute increments. Careful, cuz it will freeze solid pretty quickly. If storing in the freezer, transfer to the fridge to soften for about two hours prior to serving.
Coconut Crisp Cups
1 sleeve Trader Joe's Toasted Coconut Cookie Thins
1 1/2 tbsp melted coconut oil
Preheat oven to 350 degrees. Lightly spray a muffin tin with cooking spray.
Pulse cookies to a fine crumb in a food processor. Alternately you can place in a resealable bag and crush with a rolling pin. Transfer to a small bowl and stir in the coconut oil. Press crumb mixture into muffin tins, forming little cups. Bake 5-7 minutes. Cook completely before removing from tin. (The best way to do this is to turn the tin over and lightly tap the back.)