Well, I guess whether or not we had a perfect 85 degree Memorial Day weekend, that is long gone, and summer is here to stay. Although, I’m not. Come Sunday, I will be on a plane to Oregon where I will be spending most of the summer! I get to do theatre in a beautiful location with some of the most amazing people. I cannot wait! But while I’m still here “enjoying” the triple digits, you better believe I am getting my fro yo fill.
Not that I need warm temperatures to eat frozen yogurt. We all know that it’s my weakness in any temperature. But there is something special about the cool treat in the hot weather, especially when it’s made at home.
And can we talk for a second about Heath toffee bits? Is there anything more delicious to put into a cookie, cupcake, bowl of cereal ice cream? They’ve always been one of my favorite additions. I used to make these super unhealthy cookies filled with white and dark chocolate chips, and ridiculous amounts of toffee bits that gave it a slight crunch, and made the whole thing taste like toffee. You should try it sometime. But keep them far away from me, because I will eat the whole batch. Then make more.
It’s okay, I have this bowl of deliciousness to keep me occupied. And it has Greek yogurt, so I can eat it for breakfast, and call it healthy. I love dessert for breakfast. I am totally my mother’s daughter. She never likes to eat her dessert at night. Instead, she saves it, and eats it for breakfast the next morning. She also loved ice cream. And chocolate. She’s basically me, with a New York accent.
Mom, come over and eat fro yo. Okay, actually, it’s all gone (I’m sure you’re shocked), but it honestly is the easiest thing to make ever, and it is basically fool proof. Even I can’t mess it up!
So, I know my house is not Yogurtland. I will never forget the first time I made frozen yogurt for my friends, and they asked me where the toppings were. But, I would say Heath and chocolate are among the best of toppings. And Yogurtland’s sprinkles suck. I love my sprinkles crunchy. I can’t stand a soft sprinkle. Is that weird? Do other people out there have a sprinkle preference?
Rainbow and crunchy. Or pink and crunchy. No chocolate sprinkles. Those are lame, and boring. Apparently, I’m a sprinkle connoisseur. That is because sprinkles go on fro yo (they may not be in the picture, but you better believe they made it onto my bowl), and I am, without a doubt, a fro yo connoisseur. And this fro yo is creamy, filled with delicious vanilla bean (if you’ve never used one, you don’t know what you’re missing!!), and the delicious crunch of one of the best candy bars around.
Heath Bar Fro-yo
yield 12 4oz servings
- 3 cups nonfat plain Greek yogurt
- 3/4 cup turbinado sugar
- 1/2 vanilla bean, split length wise
- 1/3 cup Heath toffee bits
- 1/3 cup mini dark chocolate chips
Directions:
- In a medium bowl, whisk together yogurt, and sugar. Scrape seeds from vanilla bean into the bowl, and combine. Cover and chill for 1 hour.
- Freeze according to ice cream maker instructions.
- When yogurt is frozen, gently fold in toffee and chocolate chips before serving, or transferring to a container to freeze for later.
