Sorry to have ignored you for so long, readers. My cooking experiences during finals were basically either 1) asking Matt to cook dinner for the week, 2) baking potatoes, and 3) Getting together leftovers from when Matt cooked and making a soup out of the random ingredients.
But Sunday was Cinco de Mayo, and something better was called for :)
Like Chocolate Habanero Frozen Yogurt. Yum.
I first made homemade yogurt a couple days before, see the recipe here. I only let it sit for a day and a half, so it was not as firm as it usually is. It was still quite tart, though. Everyone liked it all the same!
Ingredients:
2 quarts yogurt (whatever kind you want. If you buy it at the store, you might need to use less, and add some liquid - water or milk so that it won't be too thick. On the other hand, I'm sure that would be delicious too)
1/2 cup cocoa powder
2 habaneros (NO seeds - they're hot enough as they are) (And of course you can reduce this to 1 if you want less spice.
2 cups sugar
Directions:
Blend all ingredients in a blender. Then freeze in an ice cream maker! Bada-bing. That's it :)
You may wish to reduce or increase the sugar.
It's certainly tangy and sweet and chocolat-y, then gives you a kick in the back of your throat when you swallow.
I'll be experimenting with frozen yogurt recipes a lot this summer - some savory ones too that can be a healthy frozen snack or meal.
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