Raspberry-Plum Swirl Breakfast Frozen Yogurt

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Why eat something just cold when it could be frozen?

Every summer I reach a point where I am disgusted and bewildered by the fact that I own such things as sweaters, or an oven. I can’t remember why I ever acquired them. I would burn them, except that would just make things hotter, and all I want is to cool off.

Having moved this year and now living in Northern Minnesota, it has actually taken until this point in the summer for it to get that hot.  And it will probably only last a couple days. And I will rub it in, at least a little, because it basically took until May for the snow to melt and June for us to get out of the 40s. But the point is, it is now hot, and I come from a people who do not tolerate heat well.  When I’m hot, I tend to be grumpy, and I only want to eat ice cubes.

And this is why I decided it would be a great idea to take my morning yogurt with honey and fruit and freeze it. Why eat something just cold when it could be frozen? Lightly sweet, nicely tangy, and swirled through with tons of fruit, a good homemade frozen yogurt seems to me to be perfectly suited for playing the role of part of this balanced breakfast when the days of summer are most dogged. Yes, I snuck some heavy cream in there to keep the yogurt from freezing into an irrevocably solid block, making this a little more decadent than your average bowl of yogurt. But, it’s too hot to put cream in your coffee, so let’s call it even.

Raspberry-Plum Swirl Breakfast Frozen Yogurt

Makes about a pint and a half

4 small ripe plums, cut into ½ inch chunks (you can peel them if you wish, but I don’t bother)
1 cup raspberries
1/4 cup maple syrup or sugar
1/2 cup heavy cream
1/3 cup honey
2 sprigs fresh thyme, optional
2 cups full-fat Greek yogurt
1 teaspoon vanilla extract

See the full recipe (and save and print it) here.

Photo by Emily Vikre