Um...so we started watching House of Cards last weekend and found ourselves glued to the couch for about seventy-five percent of the past three days. Addictive is an understatement, and I am both sad and glad that we finished season three yesterday after a week and a half of watching! I'm glad because now I can get on with normal life without obsessing about what Frank and Claire Underwood will be up to next. If you haven't watched it yet, you should...but just know that nothing productive will happen until you finish all three seasons. Luckily I made my honey and beet frozen yogurt ahead of time, saving me from eating an unhealthier sweet treat while we watched the drama unfold.
Yep, you heard correctly...that's beet frozen yogurt. Don't think I'm crazy. If you are a beet fan, you are going to love turning them into something sweet! When beets are roasted they get caramelized and their natural sweetness shines through making them the perfect candidate to be turned into a unique frozen treat.
If you don't like beets, you should really give them another try. They are packed with vitamins and are so good for your body. I had this idea because I recently read about how beets should be a part of pregnant woman's diet! I figured since I crave ice cream or something sweet most nights, I should make something that will not only satisfy my cravings, but will also provide me and baby with some vital nutrients. And the best part is, I don't have to feel guilty about it at all!
Beets have an earthy flavor by nature, but when roasted and combined with tart Greek yogurt and sweet honey, the combo is dynamite! Trust me on this one, it's a super easy recipe to make and will satisfy all of your froyo cravings! I topped mine with dark chocolate shavings for a little texture and additional flavor.
- 3 Cups of 2% Greek Yogurt
- 5 Beets
- 1/2 Cup of Honey
- 1 Tsp. Olive Oil
- Sprinkle of Salt
- Preheat oven to 400 degrees.
- Wrap your beets (skin and all) in aluminum foil, drizzle with a tsp. of olive oil and sprinkle with salt.
- Roast for 45 minutes until the beets are fork tender. Let cool slightly and you will be able to remove peel with ease.
- Puree your beets until smooth. Chill completely, at least two hours.
- After your puree is smooth, combine your yogurt, beet puree, and honey into a bowl and mix until well combined.
- Add to your ice cream machine's frozen sleeve and follow your exact machine's instructions. If you don't have an ice cream machine, you can simply freeze the mixture.
- Churn the yogurt for about 30 minutes until the consistency is that of soft serve.
- Serve immediately or freeze to serve later.
I also forgot to point out the color of this yogurt! Not that I need to, but it's gorgeous and the prettiest shade of magenta that I've ever seen! How could you not want to give this a try?