1 1/2cupsplain 2 % Greek yogurtI do not recommend nonfat for this recipe
1/4cupberry jamsee note (I used mixed berry)
1cupfresh berrieslarger berries chopped
Line a rimmed baking sheet (I used a 1/4 sheet pan) with parchment paper or a silicone liner. Make sure that the baking sheet will fit into your freezer.
Pour the yogurt onto the baking sheet and use a rubber spatula to spread the yogurt into a single layer little less than 1/2 inch thick. You will not cover the whole sheet pan. Dollop teaspoon size amounts of jam all over the yogurt and use a butter knife to swirl the jam into the yogurt. Sprinkle the fresh berries over the yogurt and transfer to the freezer. Freeze for several hours, until firm. I cover the baking sheet in plastic wrap (without letting it touch the yogurt). Once chilled, break into irregular pieces.
Before putting the jam on the yogurt, you will want to vigorously stir it or heat it just slightly so it will thin out enough to spread into swirls easily.
Tips: This frozen yogurt will freeze solid. I like to set it out at room temperature for just a little bit before serving it. Alternately, you can eat it outside (or somewhere warm) and it will soften as you’re eating it.