Roast Nectarine Frozen Yogurt

I was frugal long before the recession made it hip.  It has to be genetic. My mother probably still has every dress she ever bought and my daughter Carter is thrilled to get used textbooks because they are so much cheaper.


Today’s recipe is an attempt to use up an unripe nectarine and some Greek yogurt before I go on vacation.  The roasting is to pull as much flavor as I can get out of the fruit, which is not quite ready for consumption.  If you have a beautifully ripe peach or nectarine you can make this without roasting, but I do like the flavor heating the fruit imparts.


1 nectarine – chopped up with the skin on.  If you use a peach, peel it first.

1 ½ c. Greek Yogurt

1/3 c. skim milk

5 Splenda packets

½ t. almond extract

Pinch of cloves

2 pinches cinnamon



Heat a small nonstick fry pan up and spray with Pam.  Put the fruit in the pan and cook on medium high, stirring often until the fruit begins to get to be a little brown.  It will take about 5 minutes.  Add cloves and cinnamon at the end and let the spices heat up on the fruit for one minute.  Remove from heat and place in the freezer.


Mix the yogurt, milk, Splenda and almond extract together and pour into an ice cream maker.  Run it in the ice cream maker as long as it takes to get it to start getting creamy.  Add the fruit and continue running the ice cream machine for another 2 minutes.


Remove from the machine and place in the freezer to finish the freezing process.