Honeyed Frozen Yogurt With Berry Swirl


Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • Berry jam:
  • 8 ounces frozen mixed berries
  • 1/4 cup honey
  • 2 teaspoons white balsamic vinegar
  • Frozen yogurt:
  • 3 cups cold plain yogurt
  • 1/2 cup cold half-and-half
  • 1/2 cup honey
  • 1 teaspoon vanilla extract


  1. Make berry jam: Combine berries and honey in a small saucepan over medium heat and cook, stirring occasionally, until berries have thawed and honey has melted, about 2 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until syrupy, about 13 minutes. Stir in vinegar. Remove from heat and let cool to room temperature. Chill until cold, at least 1 hour. Store in the refrigerator in an airtight container until ready to use.

  2. Make frozen yogurt: Place an 8-by-4-inch freezer-safe container in freezer for at least 30 minutes. Whisk together yogurt, half-and-half, honey, and vanilla in a bowl until completely smooth, about 1 minute. (Mixture should be cold before whisking. If it has warmed at all, chill until cold before whisking.)

  3. Pour yogurt mixture into freezer bowl of a 1- to 1 1/2-quart electric ice cream maker and freeze according to manufacturer’s instructions until it forms the consistency of a thick milkshake, 17 to 19 minutes. Spread half of yogurt mixture in frozen container.

  4. Dollop half of berry jam on top and swirl into yogurt mixture using a cold knife. Repeat with remaining yogurt mixture and berry jam. Gently press a piece of parchment directly onto yogurt mixture; wrap container tightly with plastic wrap. Freeze until easily scooped, at least 4 hours.

  • Active:
  • Total (includes freezing):

  • Yogurt brands vary a lot in tartness. Taste yours to see whether you want to cut back on the honey.
  • Yield: 8

Nutritional Information

Calories per serving: 186
Fat per serving: 5g
Saturated fat per serving: 3g
Cholesterol per serving: 18mg
Fiber per serving: 1g
Protein per serving: 4g
Carbohydrates per serving: 35g
Sodium per serving: 50mg
Iron per serving: 0mg
Calcium per serving: 133mg

This Recipe Is

Julia Levy