Until the newest wave of mega-size frozen yogurt franchises catch on to the fact that even those of us who can’t have dairy would still like a frosty, probiotic-packed soft-serve now and then, we’ll just have to make do. And by “making do” I mean blending a chilled masterpiece that will have all the teenyboppers banging down your door for a taste. Tell them to take a number.
Recipe information
Yield
makes 2 servings
Ingredients
12 ounces rice yogurt (I love Ricera brand’s blueberry)
8 ice cubes
1/2 peach, cut in chunks
Preparation
In a blender, combine the rice yogurt, ice, and peach pieces. Blend until creamy. If the mixture is too thin, add more fruit until you reach the desired consistency.
From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter
