So simply in case you missed Monday’s post… I thought it would be a great idea {which it was} to use my Bodum blender stick to make creamy mashed potatoes. BUT I didn’t simply stop there. Ohhhh no. I also made some frozen yogurt.

Cherry to be exact… and with a handful {or two} of dark chocolate chips.

I’m a Chobani fan. But if you have a fave Greek yogurt, by all means… use that.

I started by throwing the 32 ounces of vanilla Greek yogurt into a container. No sense dirtying up a bowl when ya don’t need to.

Because Greek yogurt is especially thick I added in a half cup of half & half.

With the blender attachment locked into place I slowly whipped the two together. Of course a regular whisk would work too, but I have a new toy now and I felt like using it.

The great thing about this blender stick is that it cleans easily. Simply a short rinse under the {hot} tap and it was clean in simply a few seconds.

And ready to pulverize some cherries.

Put half a 10 ounce bag of thawed cherries into the blender cup {or a bowl}.

And puree.

Keep going until smooth.

Place the rest of the cherries back in the cup.

And pulse a few times leaving them a little chunky. See where we’re going with this?

Add both the smooth and the chunky puree to the yogurt.

Add in those lovely chocolate chips.

Pour it into the bowl of you ice cream maker and let’er rip. If you don’t have an ice cream maker, then you’ll want to pull the container out every 20-30 minutes to stir so that it freezes slowly and those nasty ice crystals won’t form.

Now naturally it would be my luck that my camera battery died during the whole “pour the chocolate chip cherry yogurt into the bowl of your ice cream maker” part… but genuinely it’s as straightforward as that… only pour in the cherry-chip-yogurt and let’er rip!

You can either chow down hot err cold out-the-churn… or transfer it back into the freezable container and pop it back into the freezer.

4 ingredients… 1 not-so-bad-for-you dessert, you have no excuse… I declare you EAT IT ALL!