Thursday, February 23, 2012

Jalapeño-Lime Frozen Yogurt

One of the greatest perks of Run Swim Bike Cook is that it forces me to abandon my boring mealtime routines and try something daring in the kitchen. This week's culinary challenge--a spicy dessert--definitely surpassed my comfort zone. While I selected the recipe right away, it took a few days to garner enough courage to actually try it. Even as I served this dish to visiting family, I was full of apologies for using them as guinea pigs. In retrospect, I needn't have worried. Our jalapeño-lime frozen yogurt was pretty delectable, even if I do say so myself. A thousand thanks to RSBC for inspiring me to create a dessert that I never would have braved in a thousand years.

The recipe is super simple. Mix 1 container of plain Greek yogurt with a scant 3/4 cup sugar. Blend it until completely dissolved, or else the yogurt will be grainy. Add in the zest of a lime.
Then add as much jalapeño as you dare. We used half of a jalapeño (seeded) that had been chopped in the food processor. In the end, the result was so mild that we actually added more as a garnish to give our dessert some extra kick.
Pour into an ice cream maker and mix until frozen.
Serve your frozen yogurt with this lime sauce and a few pieces of sugar cone for crunch. Sigh with pleasure as you travel to a happy place--creamy sweetness punctuated by tart, tang, and a hint of fire.
Scoop out seconds and indulge some more. Feel slightly guilty as you scrape out the final trace, knowing that you didn't save any for your husband. Then console yourself with the thought that you'll just have to make some more for him...and you.
Mmmm. I wish I had enough Greek yogurt in the fridge to make more this instant. Jason is to thank for the base idea, as he was the first in our family to experiment with a homemade frozen yogurt. Our family loves to make ice cream, but we needed a healthier recipe than our standard Ben and Jerry's. The yogurt by itself is yummy, but the addition of lime and jalapeño make it a dish worth remembering.

Thanks to Uncle Lance, Grandma Susie, Grandpa Charles, and NomiAnn for sharing it with us!

And as for the rest of RSBC, I've earned my dessert this week!

Run = 26.5 miles, for a total of 60
Swim = 1200 yards, for a total of 2.4 miles
Bike = Zip. 20 down overall, 92 left to go. Probably won't finish this challenge, but I'm okay with that.


Anonymous said...

Hmmmm. Charles sitting in the corner, supplying a "thumbs-up" reminds me of an old nursery rhyme:

"Little Jack Horner sat in the corner
Eating his Christmas pie,
He put in his thumb and pulled out a plum
And said "What a good boy am I!"

OK, ok ... I realize it isn't Christmas, and he is eating yogurt instead of pie. Use your imagination! Bye, Bye.

Becca said...

Not a fan of jalapeno, but I am now excited to try and learn to make frozen yogurt myself. Thanks. Lime yogurt soudns so good!

Susie said...

It WAS wonderful. I'm still savoring the flavor in my mind and desiring more! Thanks for using us as guinea pigs. No need to apologize. It was our pleasure.

Brianna said...

Double thumbs up! Looks delicious!

The Favorite said...

You are really inspiring!! We'll have to try this recipe- Brad is a bug jalapeno fan.

The Favorite said...

"big" not bug- that's gross. :)