Lazy Apricot FroYo (Deluxe)¶

“Lazily” using a container of pre-flavored yogurt, just adding a few things for freezing point depression and ice crystal inhibition.

Spin on FroYo, scrape down, and re-mix.

INGREDIENTS¶

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

Wet

• 500g Yogurt 8% Apricot [Lyttos / Aldi]
• 70ml Soy milk 1.6% (sugar-free) [Berief]^↗ • use any other preferred milk (~2% fat)
• 50g Cottage Cheese 4% [REWE Bio]^↗
• 16g Glycerin (E422, VG) [hd-line]^↗
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 20g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 27g allulose or dextrose
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 127.5 kcal; fat 6.4g; carbs 15.8g; sugar 8.7g; protein 3.2g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 433.6 kcal; fat 21.9g; carbs 53.7g; sugar 29.5g; protein 10.8g; salt 0.6g
• Nutritional values total: 676g; 862.2 kcal; fat 43.5g; carbs 106.8g; sugar 58.6g; protein 21.5g; salt 1.2g
• FPDF / PAC^↗ (target 20..30): 30.42
• Protein / Energy Ratio (ok=12%; hi=20%): 9.97%
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 93.4g • 13.8%
• Net carbs: 71.4g • ∝ 5 servings@135g: 14.3g • ∝ 3 servings@225g: 23.8g • energy ratio (low <20%): 33.1%
• 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).