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