Another week of all day, every day, YOGA.

"Wow" sums it up nicely

(wow in a good way of course!).

Don't worry, I'm not going to get all preachy and hippie on you but I'll admit to having this new feeling of being "wiser" and "gliding through my days." I kinda like smelling like patchouli to, it works for me.

Anyway, it's time for another guest blogger! I must say that I was really excited about this recipe and I hope all of you will be too.

Why buy yogurt when you can whip up the creamy goodness in that kitchen of yours?! Ya know that ice cream maker you probably bought, registered for, or received as a gift? Yeah, the one you might need to dust off, here's exactly how you're going to use it! Or, hello! Go buy one!

Welcome my next guest blogger, Kate (Katarina). I dont' know exactly when it was I stumbled upon Kate, likely through foodbuzz. I can tell you don't let the name of her blog fool you, she's NOT dieting. You'll find Kate witty and sharing the same love and passion for eating and making good food that I have. Oh, and her photos are pretty darn appetizing! (pun intended).

So, I was delighted that she accepted to guest blog for me. Don't forget to head on over to her site and make friends, she's friendly, just like me!

Welcome Kate!

Hi Everyone!

I am Kate from Diethood, and I am really excited to be here!

Before moving on to the delicious parts of this guest post I just want to thank Jennifer for inviting me to be a guest on her fantastic blog. Jennifer, I am flattered and I truly appreciate it. Thank you!

Since Jennifer’s blog is about eating healthy and taking care of your body, I decided to show you how you can make your own frozen yogurt from scratch.

Meaning, I am going to show you how to make your own yogurt, and then how to turn that into frozen yogurt!

(Jen chimes in here: Woohoo!)

So here we go!

RECIPE

Banana Frozen Yogurt – From Scratch

You will need:

For the Yogurt:

1 gallon of 2% milk
6 ounces of non-fat plain yogurt

Directions:

Grab a large, deep pot and pour in just a bit of water – about one inch from the bottom; bring it to a boil.
Pour in the gallon of milk and bring that to a boil. This will take some time, but be careful because it does not take long for the milk to spill over.
Turn off the stove and allow the milk to cool down.
About 45 minutes later, wash your hands, then put your pinky finger in the milk and, if you can count to twenty without pulling out your pinky, the milk is ready. I know this sounds a bit off, but trust me; it is the best way to get the right temperature.
Stir in the yogurt; cover the pot with a lid, then wrap the entire pot with a large bath towel. Let it sit in room temperature for at least 8 hours. I do this right before going to bed and the yogurt is ready in the morning.
Put the yogurt in the fridge for a couple of hours before serving.
Store the yogurt in large plastic containers with a cover and refrigerate.

And now for the fun part! Banana Fro-YO!

You will need:

3 ripe bananas
2 cups of your homemade yogurt
½ cup granulated sugar, or you can also use a sweetener of your choice
½ tablespoon pure vanilla extract
Ice cream maker

Directions:

Slice the bananas, crosswise, and put them in the freezer for 2 hours.

In a food processor bring together the frozen banana slices, yogurt, sugar, and vanilla. Process until smooth. You can also use a blender, or an immersion blender.
Pour the mixture into your ice cream maker and prepare according to manufacturer's instructions.
For a variety, throw in frozen raspberries instead of bananas. You can also add in a handful of chocolate chips in the last few minutes of freezing.