In spite of my complete yogurt-making failure, I am still making frozen yogurt. I promised myself an ice cream maker if I had room in my new kitchen, and, as it turns out, I have room for 5 ice cream makers.
A few weeks ago, we had some people over for brunch and Rob was in charge of fruit salad. He went to the store and came back with enough fruit to feed an entire ship full of scurvy-riddled sailors. We thought we'd make a light brunch, with home-made granola, store-bought yogurt, fruit salad, and I made some scones. This was all fine until I mentioned eggs and bacon and everyone was all, "HELL YES! We want eggs and bacon!" Luckily, I just happened to have a pound of bacon in the fridge in case of a bacon emergency, so all the healthy stuff was shoved aside in favor of crispy bacon and scrambled eggs.
We had tons of fruit leftover, and some of it was in the form of a salad, but not all of it. So we made Watermelon Sorbet with lime (delicious but too icy to really be called sorbet) Pineapple sorbet (so good!) and strawberry frozen yogurt, the subject of all my frozen yogurt dreams. Very tasty and refreshing, but I'd like to figure out how to strain out the chunks and seeds without being left with just the strawberry juice.
I felt a little bad that I'd made three different frozen treats and, since they all involved fruit, Leila would have nothing to do with them. I made her try the strawberry by pushing a spoonful against her tightly closed lips, but she did not like the strawberry molecule that fought its way on to her tongue. So, yesterday we made cake batter frozen yogurt which is her favorite. I think its pretty good, but Leila decided it was too "yogurty." Its true that it has a little tang, but I like that. So now I'm stuck with a whole batch of cake batter fro yo that she wont eat. This is going to be harder than I thought.
What flavor should I make next?