Whenever I have cranberry sauce with a holiday meal I always have leftover. Many times some of the cranberry sauce goes to waste. Nothing upsets me more than food wasted. I decided to figure out a few ways to use extra cranberry sauce. One way is to turn it into a sweet cool treat.
I recommend greek yogurt often, especially to my bariatric surgery patients, because it has more protein per serving than traditional yogurt. I picked up a few containers of vanilla flavored Chobani to use in this recipe. I lean more toward smaller containers, so I don’t have waste. On a few occasions I have purchased a larger container and I never finish them.
I used my Vitamix to blend and liquify the cranberry sauce along with two limes. I was going to use just the juice of the limes, but the Vitamix is powerful enough that I could use the whole lime (without the outer skin) and reduce my waste. The whole fruit also adds fiber and other nutrients that would otherwise been tossed in the garbage.
Pour the yogurt into a freezer safe container. Cover and let set. I tested the yogurt every few hours. It took about 4 hours before the mixture froze to a consistency that I was looking for. You could use an ice cream maker. I didn’t feel like getting that machine involved. I was not going to eat the frozen yogurt right away so I didn’t mind the wait.
Cranberry Lime Frozen Greek Yogurt
- 3 cups Vanilla Flavored Greek Yogurt (I used Chobani)
- 1 cup prepared cranberry sauce
- 2 limes peeled
- 1/4 cup honey
- In a blender (I used Vitamix) add in yogurt, cranberry sauce, and limes.
- Blend until smooth.
- Add in honey and blend for a few more seconds to combine.
- Poor into a freezer safe dish.
- Place in freezer and let set for 4-6 hours.