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Beet and Honey Froyo


If you know me, then you’ll know ice cream is one of my top 5 favorite foods. Number 3, to be exact. I made my first batch of home made ice cream in college, when my roommate and I “accidentally” kept an ice cream maker from our other friend. We experimented ice cream recipes all summer long.

The thing about ice cream makers, though, is that they’re never really ready for you when inspiration hits. Freezing the ice bucket for 6 hours? Am I even going to want to make ice cream in 6 hours? It’s not a risk I’m willing to take.

Since getting my Vitamix, I’ve made many frozen desserts. Mostly frozen fruits with a little yogurt or coconut milk, because we all like, easy, right? But this beet and honey froyo is really something else. It’s almost as simple as just blending frozen fruit, but fancy enough to feel like you’re enjoying a real treat.

It might sound weird, but it’s delicious. I used to hate beets, and I still don’t understand how people can blend them raw in their smoothies and claim to “not taste it”. Please don’t use raw beets for this dessert, or else you’ll ruin it and it will taste like dirt. Steam the beets yourself until they’re soft, or, be lazy like me and get a packet of Love Beets
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One thing I really love about frozen yogurt is its tartness, which is a flavor I find more prevalent in greek yogurt. For a lighter flavor, use regular yogurt. If you must use a sweetened yogurt, use vanilla, but I prefer using plain yogurt. It adds more tartiness and I also get more control over how sweet it is. If you’re trying to be health conscious, get the plain, and then add your own sugar.

The fast way to make a frozen yogurt is to blend yogurt + ice (or frozen fruit for flave).This is great for instant dessert. The more ice you use, though, the more like a sorbet your blend will be; if the majority of your frozen element is water, the harder it will freeze. This isn’t necessarily a bad thing…actually, it doesn’t matter if you’re just going to eat it all right away. In this case, I used frozen yogurt cubes; this might seem like pre-planning, but, really, I froze this yogurt because it was about to go bad. Oops!

You can also choose to replace the sweetener in this recipe, but I think that the flavors of beet and honey work really well together. If you use a more neutral tasting sweetener, it might taste more like beets. I do recommend using a liquid sweetener, and instead of measuring by cup, I just filled my container with honey until it hit the bottom blade (use less if you’re using a flavor yogurt; I’m using plain). This recipe ends up making about 3 cups of froyo, so you can adjust the sugar to your taste accordingly! If you try this recipe with a different type of sweetener, please let me know how it tastes 🙂

Beet & Honey Recipe

Honey up to the bottom blade (~1/4 cup)
2 cooked beets
1 or tbsp of beet juice (opt, I just used what came out of the package)
1-2 cups of frozen yogurt cubes OR 1 cup of plain greek yogurt
1 cup of ice cubes (set aside)
slice of lemon (opt)

*NOTE: this recipe is designed for the tall 64 oz container – if you have a low profile 64 oz container (Pro 300/5300/6500/7500/Pro750+ models), double this recipe.

Fill your container in the order listed, aside from the ice cubes, and blend on high speed. Use tamper accordingly, until mixture is blended smooth and you see the “four peaks” at the top. If the blend is too liquidy, add in a little bit of ice at at time while blending until desired consistency is reached. You can also store in freezer for a few hours to harden.

If mixture freezes into a hard block in the freezer, thaw for 5-10 minutes before scooping and serving.

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