I couldn’t just ignore frozen yogurt, especially with more than just slimy soy yogurt on the market. Did you know there’s a soy yogurt shortage? Yeah, so weird. I picked up some vanilla coconut milk yogurt (which I prefer anyway) to make this recipe for Easy Three-Berry Vegan Frozen Yogurt by Bryanna over at the Vegan Feast Kitchen.
The recipe was so darn easy. Blend it all, then churn. My berry mix had four types of berries: blackberries, strawberries, raspberries and blueberries. And it was really great. I learned from Bryanna that the xanthan gum helps things from freezing into a solid block! Nice! I kind of used a full fat yogurt so I kind of missed the whole fat-free part. Oopsie? I’ll just promise not to eat it all in one serving… maybe.
Hey, I'm Shannon and I'm the author over here at Killer Bunnies, Inc. We're here to take over the world... with bunnies! Just kidding. I love to bake, hike, play video games and have fun. I currently live in the Bay Area and try not to get into too much trouble. 
3 Comments
With the soy yogurt shortage I have been using a lot more silken tofu in baking. Have you tried the almond and coconut greek style yogurt yet? It’s so good!
I haven’t tried the almond greek, but I LOVE LOVE LOVE (love love) the coconut greek style. Did I mention I love it? I only buy that one to eat, the others are just for baking.
That looks amazing. I definitely have to try this.
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