Make Ahead

Raspberry-Plum Swirl Breakfast Frozen Yogurt

July 14, 2013
Author Notes

In my opinion, the only solution to the days of summer when it is too hot to think or eat is to make sure all your food is frozen. Including breakfast! Which, turns out rather well if you're freezing your morning bowl of yogurt, fruit, and honey. —fiveandspice

  • Makes about a pint and a half
Ingredients
  • 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
In This Recipe
Directions
  1. Combine the pieces of plum with the raspberries and maple syrup in a small, heavy-bottomed saucepan. Bring to a boil, then turn down to low and cook, uncovered, until saucy, about 20 minutes. Cool completely before using. (If you want a smooth fruit swirl, you’ll have to puree this mixture and pass it through a strainer. I leave it chunky and full of seeds because then I really feel like I’m eating fruit, which I like.)
  2. In a different saucepan, combine the honey and the heavy cream. Bring the cream just to a boil, stirring to dissolve the honey, then remove from the heat and add the thyme sprigs, if using. Allow to steep for 30 minutes, then remove the thyme. If not using the thyme, you can just warm the cream enough so that the honey dissolves easily into it before proceeding.
  3. In a medium-small bowl, stir together the cream mixture with the yogurt and the vanilla extract until fully blended. Refrigerate until fully chilled – at least a couple hours.
  4. Churn the yogurt in an ice cream maker according to the manufacturer’s instructions. When the frozen yogurt is ready, transfer it to a plastic container, layering it with the plum-raspberry sauce. These layers will make swirls when you scoop the finished frozen yogurt. Allow to freeze for at least a couple hours before serving. In other words, make this some evening and then you can eat it for breakfast the next morning. Several mornings actually! It keeps well for about a week in the freezer. Serve topped with granola, if you wish, to complete the effect. (Obviously, you are also allowed to eat this for dessert. Or snack.)

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.