I make frozen yogurt without using an ice cream maker. I freeze cubes or similarly small pieces of ripe fruit, such as cantaloup, banana, mango, strawberries, etc in ziplock bags and the put the frozen fruit cubes into a blender with yogurt and my sweetener of choice, which has lately been Spenda, but you can use sugar or a syrup. The frozen fruit is enough to make a frozen dessert, but if you want it more frozen, you can store it in the freezer and stir it every 15 minutes until it is the consistency you want. I also have ice cream makers, but I prefer this method for frozen yogurt. I use TJ's European organic yogurt (which needs a bit more sweetener), but I would think that any yogurt would do well.

If you prefer to use the ice cream maker, you can forgo freezing the fruit and simply puree it with the yogurt and sweetener before adding it to the ice cream maker.

Lars

BANANA ORANGE FROZEN YOGURT
(makes 1-1/2 quarts)

1 16-oz. carton vanilla yogurt (2 cups) (I use homemade kefir curd)
1 c. orange juice (I also like orange/pineapple juice)
1 c. mashed banana
1/4 c. milk (or coconut milk - yummm)
1/4 c. light corn syrup (I use agave nectar)

Place all ingredients in a mixing bowl or 4-cup measuring cup and mix well. Chill the ingredients in the freezer for 10-15 minutes before processing.

Thanks for the tips and recipes. Both the chocolate and orange ones sounds yummy.

Lars - so just adding frozen fruit to yogurt gets the texture and frozen consistency you want? Interesting.

Clare

Yes, the frozen fruit is enough to get the consistency I want, but I make it heavy on the fruit and light on the yogurt. If it is not frozen enough for you, you can store it in the freezer for 15-20 minutes and the put it back into the blender.

Lars

Thank you grainlady! Im looking for the recipe for quite some time. Finally! Found it. :)

Here is a link that might be useful: frozen yogurt business franchise

Here's one for strawberry frozen yogurt that we love. Originally from All Recipes.

Ingredients

2 cups fat-free plain yogurt
2 cups pureed fresh strawberries
1 (14 ounce) can fat free sweetened condensed milk
1 cup fat-free milk
3 teaspoons vanilla extract
Directions

In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving. Remove from the freezer 30-45 minutes before serving.

Below is not T&T, but it sounds interesting and gets good ratings from the testers. It makes 4 servings which sounds just perfect for your Donvier:

PEACHES AND CREAM ICE CREAM

INGREDIENTS

1 cup cool water
3/4 cup superfine sugar (if you don�t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery)
4 ripe peaches, peeled and cut into 1/2-inch chunks
3 tablespoons peach schnapps, brandy, or orange flavored liqueur
1/4 cup heavy cream
3/4 cup plus 2 tablespoons plain Greek yogurt (preferably full-fat)
2 tablespoons chopped toasted hazelnuts (optional)

INSTRUCTIONS

Bring the water and the sugar to a boil in a saucepan, stirring occasionally. Simmer until the mixture forms a clear syrup.
Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool.
Using a slotted spoon, transfer half the fruit to a small bowl and set aside. Pour the remaining peaches and all of the syrup into a blender or food processor and blend along with the cream and the yogurt to the desired consistency.
If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer�s instructions.
If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place in the freezer. Whisk the mixture every 30 minutes.
Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. Enjoy immediately or transfer to a container and freeze a little longer if you�re the sort who likes a slightly firmer texture. Regardless, you may wish to remove the ice cream from the freezer about 10 or so minutes prior to serving to soften it slightly.

Here is a link that might be useful: Peaches and Cream Ice Cream

The Peaches and Cream Ice Cream is now a T&T recipe! It is delicious! The recipe calls for full-fat greek yogurt. I couldn't find any, so I used 2%. I left out the hazelnuts, because I don't like nuts (but I will tolerate them on occasion). As long as I can get fresh, ripe peaches, I'll be making this!