I took the super-duper thick yogurt that I made with added prebiotic fiber and made a really delicious and rich chocolate frozen yogurt.

Most store-bought yogurt, of course is the outdated and unhealthy low- or non-fat variety, often thickened with emulsifying agents to improve consistency, but damaging the mucous lining of your intestinal tract and encouraging dysbiosis, even if it contains probiotic microorganisms. We can make high-fat yogurt, prolong the fermentation process to further reduce lactose and denature the casein protein, and add a prebiotic fiber such as inulin to increase bacterial counts and increase butyrate content for intestinal and metabolic health. (Recall that butyrate is the microbial metabolite produced by healthy bowel flora microorganisms believed to be responsible for physiologic benefits in humans, such as decreased blood sugar and blood pressure, improved insulin responsiveness, reduced triglycerides, improved mood and reduced depression, deeper sleep, better bowel regularity and reduced risk for colon cancer. Butyrate is also found in large quantities in butter.) The result is a yogurt so rich and thick that it can stand up on a plate.

I therefore used this extra-thick yogurt to make frozen yogurt. The end result was wonderful, the best frozen yogurt I’ve ever had. And, of course, it contained no added sugars and no emulsifiers.

I chose chocolate, but you can easily replace the cocoa powder with berries, other fruit, or add mint or instant coffee for other flavor variations.

The painfully simple recipe below uses 1 cup, so just multiply by the number of cups you want to make.

1 cup Wheat Belly Yogurt
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons Virtue Sweetener (or other sweetener equivalent to 1/2 cup sugar)

In bowl, combine yogurt, cocoa powder, and Virtue and mix thoroughly. Allow to set at least 1 hour in freezer.