Black Cherry Frozen Yoghurt | Decadent Dessert

You will find that this black cherry frozen yoghurt is more tart than if I had made an ice cream. This dessert can be made a low fat option, depending on the yoghurt you use. I prefer a full fat thick, Greek style yoghurt.

Black Cherry Frozen Yoghurt
Black Cherry Frozen Yoghurt
Head straight on to the recipe for Black Cherry Frozen Yoghurt ♥

Whenever I need eggs I drive up to Mountain Streams Nursery in Gordons Bay. The coffee shop who rents space from them gets a regular supply of free range eggs. About two months ago I was told that there were none and so I left my egg tray with them. On it I wrote my name and phone number and asked her to please call me when the eggs arrived. I take 18 at a time, and some weeks I visit more than once. Five weeks ago I stopped in as I had not heard from them and a month had gone past. I saw eggs in the box and helped myself to them. Elsie told me she had not called me as I was not an important customer. They have people who take 30 at a time and that was more worthwhile than my 18 eggs.

Today’s inspiration ♥ Recipe For Black Cherry Frozen Yoghurt ♥ can be found on Lavender and Lime Click To Tweet

I was steaming mad at this. If she had no intention of calling me then why take my tray? To rein in my foul mood (no pun intended) and to cool myself down, I turned to a bowl of this black cherry frozen yoghurt. And to sweeten the deal, I served it with a soufflé. Oh, and I also found someone willing to supply me free range eggs without the hassle. I am quite pleased I can spend my money where my custom is appreciated.

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5 from 1 vote

Black Cherry Frozen Yoghurt

Despite the use of condensed milk this is a tart dessert
All Rights Reserved: an original recipe from Lavender and Lime


  • 250 g condensed milk
  • 250 g frozen black cherries
  • 975 g thick yoghurt
  • 5 mls vanilla extract


  • Place all of the ingredients into a food processor
  • Blend until thick and the cherries have completely broken up
  • Place into a container and freeze
Inspiration published on Lavender and Lime September 22:

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