Make Ahead
Feta Frozen Yogurt with Blood Orange and Mint Granita!
Popular on Food52
71 Reviews
WanderingVoyager
October 10, 2012
This looks insanely delicious. I'm going to have to make this once it's citrus season again.
fayehess
September 28, 2011
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
chickenetti
August 30, 2011
Not only did this give me a new recipe to try, I added to my music playlist- great post (even if it's old)!
Amanda H.
March 26, 2010
Any leftover frozen yogurt is really great served with chocolate ice cream (just did an official tasting...).
coffeefoodwrite
March 17, 2010
Congrats! So deserved. I made this and it was delicious!
Helenthenanny
March 17, 2010
Thank you thank you thank you!!! I am really happy that you liked it, that's the cherry on top for me!
arielleclementine
March 17, 2010
YAHOO! oh boy, sister! well done and a big congratulations to the future mrs. richman!
EmilyNunn
March 17, 2010
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!
This just had "winner" written all over it. Keep up the good work!
Helenthenanny
March 17, 2010
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 : )
arielleclementine
March 14, 2010
SISTER!! You've done it again! Yahoo!! It's such a happy little treat!
Helenthenanny
March 14, 2010
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!
aargersi
March 17, 2010
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!!!
coffeefoodwrite
March 17, 2010
So wished I lived there. Massive cow parts or something I enjoy immensely!
Helenthenanny
March 17, 2010
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!!
shelleyanni
March 13, 2010
yum yum yum yum yum!!!!! i LOVE this recipe! and i love rupee yellow dog even though he wants to eat my face :)
Helenthenanny
March 14, 2010
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 : }
Helenthenanny
March 13, 2010
Holy Moly, just got back to the states and what a wonderful surprise!!! Thank you thank you thank you!
Furey A.
March 11, 2010
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.
Helenthenanny
March 13, 2010
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!
Kelsey B.
March 11, 2010
What a yummy frozen treat, now if only the weather in NYC would warm up enough to start on frozen desserts again...
mrslarkin
March 11, 2010
Good luck, Helen!
Helenthenanny
March 13, 2010
Yahoo, thank you mrslarkin, and good luck to you too!!!! What wonderful competition you are! ; )
drbabs
March 11, 2010
How excited are helenthenanny and arielleclementine going to be when they get home from their cruise!
Allison C.
March 11, 2010
Congrats on another finalist recipe. You sisters seem unstoppable. This recipe really is amazing, though--deserves its standing.
mrslarkin
March 5, 2010
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!
Helenthenanny
March 5, 2010
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!
Allison C.
March 5, 2010
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.
arielleclementine
March 5, 2010
isn't she hilarious? if you haven't already, you should check out her recipe for dessert couscous. it's my personal favorite :)
Helenthenanny
March 5, 2010
Thank you very very much A.C. for my very wonderful compliments!!
(and thanks to my sister too, another a.c., go figure!!)
(and thanks to my sister too, another a.c., go figure!!)
spinthebottleny
March 4, 2010
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...
drbabs
March 5, 2010
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!!
MyCommunalTable
March 4, 2010
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.
Helenthenanny
March 4, 2010
Yahoo! That is so awesome! Thank you, I think it will be really lovely with Mexican food : )
theicp
March 3, 2010
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.
Helenthenanny
March 3, 2010
Thank you kindly!! And what is this Orange Cup you speak of? It sounds magical!
gabrielaskitchen
March 2, 2010
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!
Helenthenanny
March 3, 2010
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!
coffeefoodwrite
March 2, 2010
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?
Helenthenanny
March 3, 2010
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!
coffeefoodwrite
March 3, 2010
Ooohh, I'm definitely going the black market route here in L.A.! Thanks for the tips and suggestions!
coffeefoodwrite
March 4, 2010
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...)
Helenthenanny
March 4, 2010
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!
coffeefoodwrite
March 4, 2010
My pleasure! (literally...=)) We are having it for dessert tonight. Can't wait!
MrsWheelbarrow
March 2, 2010
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.
Helenthenanny
March 3, 2010
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!
arielleclementine
March 3, 2010
no way, sissy! it was a taste-sensation! feta ice cream is the new black.
thirschfeld
March 2, 2010
Oh and anytime the dogs are interested you know it must be good. Love the photo.
Helenthenanny
March 3, 2010
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!
thirschfeld
March 2, 2010
I like this a lot. Have you ever candied mint leaves?
Helenthenanny
March 3, 2010
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?
bobzaguy
June 13, 2011
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.
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.
mrslarkin
March 2, 2010
Brilliant! Was racking my brain for a dessert-y dish for these 3. By George, I think you've got it, Helen!
Helenthenanny
March 2, 2010
oh boy thank you! I just worship you mrslarkin!! because you are very nice : )
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