White Chocolate – Rose Petal Jam Frozen Yogurt

Filed in Recipes From the Garden by on July 1, 2013 0 Comments

White Chocolate Frozen YogurtIt’s National Creative Ice Cream Flavor Day and not a moment too soon. With half the country baking in record heat, it’s the perfect time to come up with a uniquely flavored ice cream, or in this case, frozen yogurt. Still looking for creative ways to use the rose petal jam, I thought of a frozen concoction. No doubt it would make a great sorbet, but keeping with the Mediterranean theme, I went with a creamy Greek frozen yogurt. The white chocolate adds just enough extra taste without overpowering the delicate jam. All in all, this recipe went together quickly and is a tangy, but not heavy, way to get through today’s triple digits.


  • 1 quart plain Greek yogurt
  • 1/2 cup sugar
  • 1/4 cup rose petal jam
  • 8 ounces white chocolate, finely grated

Mix all ingredients together in a bowl. Add to your ice cream maker, following manufacturers directions. It took about 30 minutes for a creamy, soft-serve consistency. Leftovers can be frozen for future use!

You can get the rose petal jam recipe here.

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About the Author ()

Renee Pottle, an author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

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