It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
I love a project bake. I’ve made multi-day affairs—elaborate cakes, almond croissant galettes, wobbly flans—but sometimes I need a sweet treat, now. I want to make it as I sit down for dinner, knowing I can dig in after the last plate has been stacked in the dishwasher. To that end, I’ve been making frozen yogurt cups repeatedly since I fine-tuned the recipe. They’re lightning-fast to put together and outrageously refreshing—wading through the trenches of summer heat deserves an icy reward at the end of the day.
It goes like this: Blend a single-serving cup of plain Greek yogurt with about a cup of frozen berries, a splash of cream if you want, and a few spoons of sugar. Freeze, done. Much like a classic French yogurt cake where the ingredients are measured directly in the yogurt cup, I’ve found that a heaped yogurt cup’s worth of frozen fruit is exactly the right amount to yield something fruity and creamy but not watered down. A short spell in the freezer takes it from “is this a smoothie bowl?” to “do you have a Froyo machine?” The white-chocolate-matcha shell on top is entirely unessential but irresistibly fun, a vibrant green sheath splashed over the pink yogurt (resembling the layered lattes we know and love).
You might think of making several of these fruity cups and holding them in the freezer as a gift for future you. I tried that too, but alas, the yogurt turns icy if kept long-term. A good reminder that some things are best enjoyed in the moment, like summer itself.
Froyo for one, made in a blender and topped with a crackly magic shell.
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