Strawberry FroYo (Deluxe)¶

Frozen yogurt with fruit, cream cheese, and unflavored whey/casein protein.

You can replace the strawberries by other fruit, or fruit powder (see “Optional”). Adapt the amount of water or milk to fill up to MAX accordingly.

Processed on FroYo, with scrape-down and a mix-in.

Rating: 😋🍦🍓🍓🍓 (sweet firm softness)

INGREDIENTS¶

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

Wet

• 350ml Yogurt mild 4% [REWE Bio] • 500g container
• 25g Cream Cheese 23% [Exquisa]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗
• 10ml Lemon juice
• 175g Strawberries

Dry

• 35g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 15g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia

Fill to MAX

• 35ml Water, milk, or yogurt to MAX line
• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Topping Options

• 10ml Aceto balsamico di Modena [Due Vittorie] • add as a topping [32kcal, 7.8g sugar]
• 15ml Pomegranate syrup (nar ekşisi) [fersan] • add as a topping [44kcal, 8g sugar]

Optional / Choices

• 175g Strawberries • fresh or frozen [54kcal, 10g sugar]
• 150g Blueberries • fresh or frozen [72kcal, 13g sugar]
• 150g Mango • fresh or frozen [93kcal, 20g sugar]
• 25g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio; add more liquid at the end [96kcal, 2g sugar]
• 25g Lingonberry powder [Bio Leis] • add more liquid at the end [88kcal, 18g sugar]
• 25g Strawberry powder [Supergarden] • add more liquid at the end [72kcal, 13g 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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 84.6 kcal; fat 3.0g; carbs 13.0g; sugar 4.4g; protein 4.3g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 287.7 kcal; fat 10.3g; carbs 44.1g; sugar 14.9g; protein 14.6g; salt 0.6g
• Nutritional values total: 680g; 575.5 kcal; fat 20.7g; carbs 88.3g; sugar 29.8g; protein 29.2g; salt 1.1g
• FPDF / PAC^↗ (target 20..30): 31.05
• Protein / Energy Ratio (ok=12%; hi=20%): 20.29% • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 51.9g • 7.6%
• Net carbs: 45.9g • ∝ 5 servings@136g: 9.2g • ∝ 3 servings@227g: 15.3g • energy ratio (low <20%): 31.9%
• 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).