Earlier this year I had my wisdom teeth removed. All four of them. This allows for more brain space in my head. I have another four teeth that can possibly be removed later, so
I can only imagine the extra information my brain will handle
should that ever happen. Meanwhile, over the past month without those wisdom teeth, I feel
no more wisdom than I did a month ago
I still can't decide how to tell my mother-in-law that I had a violent food poisoning from roast beef some years ago and therefore am not really a fan of it and after eating it for the past 6year before we became family, well, I just don't know how to add it to my list of food jasmine won't eat, i mean, really,
the gluten free thing is hefty enough me-thinks
. I still can't remember what 8 x 7 is without mentally doing my times table in my head.
I have, however, learnt that as much as I love a good frozen yoghurt. I
love a chocolate frozen yoghurt that's made with cream even more!
What can I say, after drinking
ripoff smoothies for a week (thank you lovely husband for now being a pro at this) and high fibre soups as my jaw wouldn't open more than a couple of centimetres, I tore myself away from the re-runs of Dawson's Creek (I never saw the last season and my goodness I was
prepared for the ending but my golly I still think Pacey is cute and Dawson is, well, not. At all!) I got off my butt and hit the kitchen, making something very low profile. Something that is cool, because it's hot in Australia in January...
Chocolate Frozen Yoghurt. Melt, blitz, freeze.
Hello my new creamy, chocolate heaven
. I am so glad that you are all mine 9because my husband dislikes creamy thinks, what-a-pity) and now, all yours.
Decadent Chocolate Frozen Yoghurt
Makes about 1.5L. Start recipe one day ahead.
Note: I've been cutting the sugar down in my recipes over the past 12months. This recipe is no exception, with a decadent chocolate flavour and smooth, creamy mouth feel. If you prefer a sweeter treat I'd suggest using the full amount of sugar listed in the recipe below.
200g good quality chocolate (not less than 50%, I used
250ml (1cup) cream
500g Greek yoghurt
Melt chocolate and whisk into the cream. Set aside.
Whisk together the cocoa and sugar then add the cream mixture along with the remaining ingredients. Whisk together until smooth. (you could also do this in a blender)
Chill for 2hours or until cold. Whisk again and churn according to your ice cream makers instructions.
Store in an airtight container in the freezer for up to a month.