On Aug 10, 8:46*pm, Don > wrote:
> I found a good tasting and simple froyo recipe consisting of just Greek
> (or strained) yogurt, sugar, and vanilla. *It's great right out of the
> ice cream machine, but becomes brick hard in a moderately cold freezer.
> * I have to leave it out for 10 minutes to get it out of the container,
> and another 10 before it's soft enough to eat. *Any tips as to what I
> might add so it won't freeze so hard? *I used fat free yogurt the first
> time I tried it, and it was even harder.
>
> Thanks,
>
> don

Do you take it out of the container after making it? I don't know what
type of ice cream maker you have- I have the canister type that you
freeze- no ice/rock salt. I know if I keep it in that container, it
gets really hard. Maybe taking it out and putting it in another
container would do the trick, if that's the kind you have...