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.
>

Does it have any (or enough) sugar in it? Sugar lowers the freezing
temperature of the product and can help to keep the stuff a little softer.