Feta Frozen Yogurt with Blood Orange and Mint Granita!

By • March 2, 2010 • 71 Comments

580 Save


Author Notes: Greek yogurt and Greek feta were meant to be friends, and served along with the Blood Orange and Mint Granita, it's an orgy of ingredient love. Too weird? Not for me... Anyway! If you've never bought a little cup of greek yogurt and put it in the freezer for your own frozen yogurt treat, then you're really missing out. This little dish takes that guilty pleasure to a whole new level. Here in Texas, spring really is right around the corner; our days are getting warmer, so it is perfect timing for this icy goodness. Some fun facts: this dessert is super healthy, but you can add sugar if you want. Also, sheep's milk cheeses have the highest fat content and the least amount of lactose, so they are really easy on your belly. Lastly, despite my pictures (a bit melty) this frozen yogurt holds up really well, more like ice cream, once you let it firm up all the way. - HelenthenannyHelenthenanny

Food52 Review: It's rare to come across a recipe that's both sophisticated and economical. Just four ingredients and three simple stages and you have a dessert that's easy enough to whip up for your kids and impressive enough for a dinner party. The granita offers a balanced sprinkling of bitterness and sweetness. And the frozen yogurt (which, by the way, gets very hard in the freezer; leave it out for a bit before scooping) is tangy with lashings of salt and honey. Make sure you use full-fat yogurt, and if you can't find honey-flavored, just buy plain and sweeten it with honey (we did it both ways and they worked out fine). And get ready for a grown-up, faintly subversive dessert. - A&MA&M

Serves 4

For the Feta Frozen Yogurt

  • 1/2 cup soft feta cheese, preferably fresh and packed in water.
  • 9 ounces honey flavored greek yogurt

For the Blood Orange and Mint Granita

  • 2 big fat juicy blood oranges
  • 1 handful mint leaves
  • maybe have a small lemon on hand in case your blood oranges are crazy sweet and you'd prefer a bit more acidity
  • possible garnishes: a drizzle of honey, your sister's pink peppercorn sugar cookies.
  1. Tune your iPod or Pandora Radio to Sarah Vaughan. Or Dinah Washington. Or just play Nancy Wilson's "Peel Me a Grape" on a loop.
  2. Get out your immersion blender, or beaters, or your whisk and gumption, and put your feta and 6 ounces of honey flavored greek yogurt into a freezer safe bowl. Now beat or blend those fellas til they are smooth. Don't worry if there are some tiny chunks of feta, they are going to be little salty bursts of flavor in this sweet dessert.
  3. Stir in the remaining 3 ounces of yogurt, cover with plastic wrap, and put in the freezer for a few hours or until frozen.
  4. Cut the blood oranges in half, run a knife around the inside rim, and gut them with a spoon. Put the guts into a bowl. Don't worry if a bit of rind goes in, we just want as much pulp and juice as possible.
  5. Squeeze any leftover juice from the orange peels. Zest the orange peels into the bowl. Throw in a handful of mint and immersion blend or food process the mixture til it is quite pulpy. Strain through a strainer. Compost the pulpy remains, or something, we're only using the beautiful blood orange juice infused with mint.
  6. Pour a thin layer of the liquid into a freezer safe baking dish (I used a round cake pan, it was gangbusters). Freeze for 2 to 3 hours, but do check on it frequently and rake through it with a fork every time it looks like the liquid is freezing, maybe every 30 minutes? Keep an eye out and fork handy, as I'm not sure how cold your freezer is or which pan you used. My granita looked like glittery flakes of blood orange ice after only an hour and a half or so.
  7. Scoop feta fro-yo into a pretty dish, top with granita, maybe with a drizzle of honey, and turn your music machine to Ella Fitzgerald's version of "Goody Goody," then eat your little treat standing up in the kitchen. And I hope you're satisfied, you rascal you!
Jump to Comments (71)

Comments (71) Questions (1)

Default-small
Default-small
Default-small

over 1 year ago Chloe8

I'm totally a big fan of frozen yogurt!

P1020208

almost 2 years ago WanderingVoyager

This looks insanely delicious. I'm going to have to make this once it's citrus season again.

Dinnerlist-shareyourfood-2

almost 3 years ago fayehess

okay, that looks crazy good. And that purple sugar. I think I'm going to have put some of that in pendant and wear it's so pretty. xo

Default-small

about 3 years ago chickenetti

Not only did this give me a new recipe to try, I added to my music playlist- great post (even if it's old)!

Dscf1616_1_

about 4 years ago slulibby

LOVE LOVE LOVE tangy frozen yogurt!

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Any leftover frozen yogurt is really great served with chocolate ice cream (just did an official tasting...).

163495_472867398309_651568309_5819416_3677565_n

over 4 years ago dani

Can you believe my girls? I am one proud Mama.

Ha-0010

over 4 years ago Helenthenanny

Thanks mom! : )

Img_0423

over 4 years ago coffeefoodwritergirl

Congrats! So deserved. I made this and it was delicious!

Ha-0010

over 4 years ago Helenthenanny

Thank you thank you thank you!!! I am really happy that you liked it, that's the cherry on top for me!

Henrykiss

over 4 years ago arielleclementine

YAHOO! oh boy, sister! well done and a big congratulations to the future mrs. richman!

Ha-0010

over 4 years ago Helenthenanny

Thanks sister of my life!!! And also, psh, I wish!

Food52_photo

over 4 years ago ENunn

Congrats! I have to say, after I saw this one I just gave up on my melted feta, blood orange sauce, shrimp with mint contraption.

This just had "winner" written all over it. Keep up the good work!

Ha-0010

over 4 years ago Helenthenanny

Thank you so much ENunn! I am bummed that you gave up on your shrimp contraption; I love the wording of that so much because it made me think it would look like a shrimp jewelry box (or some kind of gadget) filled with the melted feta and the mint and the blood orange sauce. And to that I say, A+! Thanks again : )

Henrykiss

over 4 years ago arielleclementine

SISTER!! You've done it again! Yahoo!! It's such a happy little treat!

Ha-0010

over 4 years ago Helenthenanny

Sisters, sisters, there were never such devoted sisters!!! p.s. I totally submitted those old Hatchback answers to the Food52 Dating Service, cross your fingers and lets start making excessive quantities of giant hamburgers!

Henrykiss

over 4 years ago arielleclementine

hahahaa!! if you cook it, he will come...

036

over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Girls I am seriously contemplating a Food52 potluck / grill fest / pool party (cannonballs mandatory) late spring or early summer - we just need to tell AR that we will make some sort of massive dead cow part and I am sure he'll show up then Helen can take it from there!!!

Img_0423

over 4 years ago coffeefoodwritergirl

So wished I lived there. Massive cow parts or something I enjoy immensely!

Ha-0010

over 4 years ago Helenthenanny

Yahoo aargersi!!! Yes, yes, a thousand times yes to all of it! and ps coffeefoodwritergirl, please come pay our town a visit, it is quite fun!!

Shelldark

over 4 years ago shelleyanni

yum yum yum yum yum!!!!! i LOVE this recipe! and i love rupee yellow dog even though he wants to eat my face :)

Ha-0010

over 4 years ago Helenthenanny

Thank you Shelley!! You and Duncan have got to get to submitting some of your awesome recipes now! And I agree with Rupert, it is a very delicious looking face : }

Ha-0010

over 4 years ago Helenthenanny

Holy Moly, just got back to the states and what a wonderful surprise!!! Thank you thank you thank you!

Monkeys

over 4 years ago monkeymom

Amazingly creative...and beautiful!

Ha-0010

over 4 years ago Helenthenanny

Yay thank you!! And a big big congratulations on your win monkeymom!!

Profile

over 4 years ago Furey and the Feast

What a fantastic idea this is. Your recipe instructions were so entertaining -- a welcome departure from the norm! AND your dog is precious. I'm a dog lover myself, we own a scrappy little Welsh Corgi we got from the pound.

Ha-0010

over 4 years ago Helenthenanny

Thank you so much Furey and the Feast! Sorry for the delay getting back to you, I was out of town! And hooray for rescue dogs!! That yellow pup is actually my sister's. His name is Rupert and he is one pear-shaped bundle of love!

Dsc_0019_2

over 4 years ago KelseyTheNaptimeChef

What a yummy frozen treat, now if only the weather in NYC would warm up enough to start on frozen desserts again...

Ha-0010

over 4 years ago Helenthenanny

Thank you!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Good luck, Helen!

Ha-0010

over 4 years ago Helenthenanny

Yahoo, thank you mrslarkin, and good luck to you too!!!! What wonderful competition you are! ; )

Image

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

How excited are helenthenanny and arielleclementine going to be when they get home from their cruise!

Ha-0010

over 4 years ago Helenthenanny

SUPER EXCITED!!! Thanks drbabs!!

Picture_2

over 4 years ago NakedBeet

My kind of dessert, congrats!

Ha-0010

over 4 years ago Helenthenanny

Thank you Naked Beet!!

2009-11-28_phanouropita_acp

over 4 years ago Allison Cay Parker

Congrats on another finalist recipe. You sisters seem unstoppable. This recipe really is amazing, though--deserves its standing.

Ha-0010

over 4 years ago Helenthenanny

Thank you A.C. a lot!!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

The Mexican Riviera! How exciting! Is that like the French Riviera, only with lots of chili sauce?? ;) Have fun! And stay out of trouble, you two. P.S. Pandora rocks!

Ha-0010

over 4 years ago Helenthenanny

Hey foodie friends! Just so you know, arielleclementine and I are leaving for a little spring break vacation tonight! We are taking a cruise to the Mexican Riviera with our 90 year old granny!!! She's where we get our spunk from, so it is sure to be hilarious, many stories to come! So, if you leave any comments after this one, know that I am super excited to read them and thankful to you, unless the comments are to say that you did not like this recipe/me. If it's the latter, then I am super sorry! And also, buzz off! That's all, thanks bye!

Henrykiss

over 4 years ago arielleclementine

yahoo! mexico with granny!

2009-11-28_phanouropita_acp

over 4 years ago Allison Cay Parker

This is great. I've been coming up with sweet concoctions myself, though if today's recipe comes out well, I'll enter it (it's savory). But I just wanted to leave a comment saying kudos on the feta frozen yogurt, plus I love your writing: the headnote is great and I love the way you place fun, non-cooking instructions in your method (iPod)! Photo is great, too. Thanks for entering this so that we can all share your spirit.

Henrykiss

over 4 years ago arielleclementine

isn't she hilarious? if you haven't already, you should check out her recipe for dessert couscous. it's my personal favorite :)

Ha-0010

over 4 years ago Helenthenanny

Thank you very very much A.C. for my very wonderful compliments!!
(and thanks to my sister too, another a.c., go figure!!)

Profile_pic

over 4 years ago spinthebottleny

I love that you went sweet instead of savory with this theme! Unbelievably, there are people in my life who don't like feta, and I'm wondering if this is a way to convert them...

Image

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Good luck with that! When I was making pots de creme, my husband referred to it as pots de phlegm! Certainly put a damper on trying out more recipes!!

Hib_kitchen

over 4 years ago MyCommunalTable

Great idea. Easy and it sounds super delish. I am going to make it this weekend for my Oscar party. I am having Mexican food, but I think that it would go great. Thanks for the inspiration. It is why I love this site so much.

Ha-0010

over 4 years ago Helenthenanny

Yahoo! That is so awesome! Thank you, I think it will be really lovely with Mexican food : )

Img_1231

over 4 years ago meredithhimelfarb

This sounds SO rindonculously good. Maybe if I'm lucky, the Orance Cup by my house will get wind of this and start making it for my personal convenience.

Ha-0010

over 4 years ago Helenthenanny

Thank you kindly!! And what is this Orange Cup you speak of? It sounds magical!

163495_472867398309_651568309_5819416_3677565_n

over 4 years ago dani

This looks wonderful Miss Helen and I love the pictures on your blog, too.

Ha-0010

over 4 years ago Helenthenanny

Thanks a million!!

Gaby_by_sarah

over 4 years ago gabrielaskitchen

Ok, ridiculously adorable photo! And these recipes just keep getting better and better, how is this possible? I love Greek yogurt and love your addition of savory feta!

Ha-0010

over 4 years ago Helenthenanny

Thank you thank you! That Rupert dog has a very big black nose : ) And I agree, there are some really fun recipes in this bunch!

Img_0423

over 4 years ago coffeefoodwritergirl

I like your pic! I wonder if this would work with sheep's milk yogurt? I know greek yogurt is thicker -- but can't find the sheep's milk kind here in L.A. (only cows...) What do you think?

Ha-0010

over 4 years ago Helenthenanny

Thank you! And yes! I think sheep's milk yogurt would be awesome, definitely sweeten it with something though, I think. Sheep's milk is so good for you, and here in Austin, I hear you can get black market unpasteurized sheep's milk from the farmer's markets if you ask quietly! I do think SM yogurt would be lovely, and with sugar and feta added, it would thicken up probably!

Img_0423

over 4 years ago coffeefoodwritergirl

Ooohh, I'm definitely going the black market route here in L.A.! Thanks for the tips and suggestions!

Img_0423

over 4 years ago coffeefoodwritergirl

I've got my frozen feta/honey/sheep's milk yogurt in the freezer right now (along with the granita) and it is so yummy already, I keep pulling it out to snack on it before it is completely frozen. Truly inspired recipe! (I added honey to the plain sheep's milk, very delicious...and it seems to be freezing up nicely...)

Ha-0010

over 4 years ago Helenthenanny

Oh man coffeefoodwritergirl!!! I'm so excited that you're making it! And I'm glad you like it too! I really think I liked this treat best when it was in that semi-frozen, soft serve state:) Thank you thank you thank you!

Img_0423

over 4 years ago coffeefoodwritergirl

My pleasure! (literally...=)) We are having it for dessert tonight. Can't wait!

Cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Perfect solution to how to make this into a dessert. Like MrsLarkin, I was wrestling with a number of ideas. Yours, however, is just perfect.

Ha-0010

over 4 years ago Helenthenanny

Thank you Mrs. Wheelbarrow!! I really liked the flavors of this dessert. I think that sister of mine thought the fro-yo was a bit too feta-y, but she still liked it. I also forgot to give her a drizzle of honey, which may have affected the outcome, because I think the honey does cut the salt of the feta a bit! Anyway, thank you just the same!

Henrykiss

over 4 years ago arielleclementine

no way, sissy! it was a taste-sensation! feta ice cream is the new black.

Img__631-1_(1)

over 4 years ago thirschfeld

Oh and anytime the dogs are interested you know it must be good. Love the photo.

Ha-0010

over 4 years ago Helenthenanny

Thanks! The yellow one is Rupert and he is incredibly elusive and almost impossible to capture on film. As soon as I snapped this, he bolted for the nearest shadow or glimmer of light. He is nuts, but he loves his Aunt Helen. The brindle boxer is a movie star named Snuggles! arielleclementine and I adopted her from Boxer Rescue Los Angeles. She is from Compton and had a very very rough past, but now she is the happiest and most loving dog in the word. And she worships Arielle's husband Andy with every fiber of her being! Snuggles will also eat anything, which is a whole other story, sometime I will share, or Yeti (Arielle) will!

Img__631-1_(1)

over 4 years ago thirschfeld

I like this a lot. Have you ever candied mint leaves?

Ha-0010

over 4 years ago Helenthenanny

thank you! and no I haven't, what does that entail? I've had chocolate dipped mint leaves, but that's not the same, huh?

Parislunch

over 3 years ago bobzaguy

Candied mint Leaves
1/4 cup sugar
1-2 drops mint extract
12 fresh mint leaves, washed, patted dry
1 large egg white, beaten until foamy?Mix sugar and extract. Place sugar on small shallow plate. Brush both sides of each mint leaf lightly with egg white; dredge in sugar. Transfer leaf to rack. Repeat with remaining mint leaves. Let leaves stand at room temperature until dry, about 3 hours. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.

Image

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Helenthenanny, you are a girl after my own heart.

Ha-0010

over 4 years ago Helenthenanny

thank you drbabs, I was going to say the same to you!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Brilliant! Was racking my brain for a dessert-y dish for these 3. By George, I think you've got it, Helen!

Ha-0010

over 4 years ago Helenthenanny

oh boy thank you! I just worship you mrslarkin!! because you are very nice : )