Fruity FroYo (Deluxe)¶

Fruity FroYo is a light, protein‑enriched frozen yogurt made from creamy 3.5% yogurt, and fresh or frozen fruit. Rounded out with gentle sweetness and balanced stabilizers for a smooth, scoopable texture.

Spun on “Light Ice Cream”, scrape down, and “Ice Cream”.

Rating: 😋🥛🍒🍓🫐 (primarily tangy yogurt, with the fruit in the background)

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 500g Yogurt 3.5% [REWE]
• 100g Strawberries • fresh or frozen [31kcal, 6g sugar]
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 35g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 47g allulose or dextrose
• 10g Skim milk powder 1:10 (SMP) [Vita2You]^↗
• 10g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt

Fill to MAX

• ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Optional / Choices

• 100g Strawberries • fresh or frozen [31kcal, 6g sugar]
• 100g Blueberries • fresh or frozen [48kcal, 9g sugar]
• 100g Kiwi • fresh [52kcal, 9g sugar]
• 100g Cherries • fresh or frozen [61kcal, 10g sugar]
• 100g Mango • fresh or frozen [62kcal, 13g sugar]
• 100g Pineapple in juice [Del Monte] • canned [68kcal, 15g sugar]

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
7. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 88.2 kcal; fat 2.7g; carbs 13.6g; sugar 5.2g; protein 5.3g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 299.7 kcal; fat 9.3g; carbs 46.4g; sugar 17.7g; protein 17.9g; salt 0.6g
• Nutritional values total: 690g; 608.3 kcal; fat 18.8g; carbs 94.1g; sugar 35.9g; protein 36.3g; salt 1.3g
• FPDF / PAC^↗ (target 20..30): 31.59
• Protein / Energy Ratio (ok=12%; hi=20%): 23.89% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 72.6g • 10.5%
• Net carbs: 44.2g • ∝ 5 servings@138g: 8.8g • ∝ 3 servings@230g: 14.7g • energy ratio (low <20%): 29.1%
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).