Tickled Pink Probiotic-Enhanced Raspberry Froyo (Vegan!) by Michael Petrushansky

For many of us, August has been an absolute scorcher! And as the mercury rises, so does the temptation to make a sweaty b-line for the nearest froyo shop - it's only natural, right? But before you do, hear us out (and consider making this recipe instead...). While frozen yogurt has gained popularity as a lower-fat, lower calorie - and therefore healthier - alternative to ice cream, it definitely has some not-so-friendly, even shocking, ingredients. Of course there's the sugar in its many manifestations... We're talking fructose, dextrose, corn syrup, maltodextrin and pure, old fashioned white cane sugar. But then there's also the thickening agents, texture modifiers, stabilizers, preservatives, and flavorants which often include sodium citrate, various gums, disodium phosphate and even propylene glycol monoesters. Not. So. Tasty.

And while there's always the classic banana ice cream, sometimes you just don't want that banana flavor, amiright? We came up with the perfect solution: a simple blend of frozen berries, frozen coconut milk, raw honey, vanilla, and just the right amount of ripe avocado to make it thick and dense just like frozen yogurt. We also added in a serving of Sunbiotics Vanilla Probiotics with Prebiotics Powder to give it an actual legitimate dose of gut-healthy probiotics (many frozen yogurts don't actually contain live cultures like real yogurt does - another nail in the coffin). This recipe is perfect for those of us that like fruity frozen treats with a balanced sweet-to-tart ratio. Feel free to sub in your favorite berries, although raspberries were just perfect here - it has an incredible raspberries-and-cream kind of flavor. The result tickled us pink. Hence the name.

The Recipe

Tickled Pink Probiotic-Enhanced Raspberry Froyo

Serves 2


2 cups frozen organic raspberries
1 heaped cup frozen, full fat coconut milk - or roughly 6 "ice" cubes
1 Tbs raw honey or your favorite sweetener - add more to taste
1 tsp vanilla extract
1/4 medium avocado
1/4-1/2 cup water to blend (to get the blades moving)

1. Freeze your coconut milk. We used full fat from a BPA-free can, but you could also make your own creamy coconut milk using coconut flakes and water, and a nut milk bag for straining. Freeze coconut milk in a normal ice cube tray until solid - about 2-3 hours.

2. Blend ingredients until smooth. You can use a food processor OR blender. A blender will require a bit more water and more stopping and scraping. Be patient, try not to add any more water than neccesary for the thickest, most froyo-like effect.

3. Once smooth, taste test and add more sweetener if desired. We found that 1 good Tbs was enough to make it sweet without overshooting the mark. Top with your favorite toppings like granola, nuts, seeds, or fruits, and dig in!

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