Feta Frozen Yogurt With Minted Blood Orange Granita
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Yields:
-
4 desserts
- Serves:
- 4
ingredients
- 1⁄2 cup feta cheese, preferably soft, fresh and packed in water
- 9 ounces Greek yogurt, full fat and divided
- 3 tablespoons honey, divided
- 2 blood oranges, large
- fresh mint leaves, 1 handful
directions
- Combine feta, 6 ounces of greek yogurt and 1 tablespoon of honey into a freezer safe bowl. Beat with immersion blender until they are smooth. A few tiny chunks of feta are fine.
- Stir in the remaining yogurt, cover with plastic wrap, and freeze until solid, 2-3 hours.
- Zest blood oranges into a bowl. Cut blood oranges in half and add juice and pulp. Add a handful of mint leaves to the bowl and blend with immersion blender or food processor until thick and juicy. Strain and reserve juice only.
- Pour juice into a freezer safe baking dish with lots of surface area, like a 9x13x2 pan. Freeze for 2 to 3 hours, checking every 30 minutes to rake through with a fork. You should finish with red flakes of ice.
- Set out frozen yogurt 10 minutes before serving as it gets quite hard. Top with granita, a drizzle of honey and a sprig of mint. Serve immediately.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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