Close-Second Swirll Frozen Yogurt with Butter Pecan Sauce

There is a wonderful yogurt shop in Houston, Texas, called Swirll, that is dedicated providing the community with "A NEW TASTE SENSATION" experience. You walk in and find a cup size (not your own personal one, but an amount you can eat). Then, you approach these fancy little European-looking dispensers that have exotic sounding flavor labels like “pomegranate,” “green apple” and “orignal house blend.” The creamy stuff really lives up to its hyped advertising. So much so, that I tried to find something comparable when we returned to Dallas. Natsumi’s on Henderson is the closest thing to it. But, driving there and spending $4-5 for a cup of yogurt seems so je ne sas quoi ridiculous in this economy, even if you love, love, love it. So, when my son gave his Dad a yogurt maker for his birthday, we set out to create a Swirll’s new taste sensation for ourselves. I think we may have found it. It’s somewhat of a calorie indulgence, “but hey, it’s yogurt,” I tell myself. I need the calcium and a way to cope with 100+ degree end-of-summer days! You might even give up your beer and icy cocktails for this one, too.

Serves 6

1 ½ quart ice cream maker (I use a Cuisinart Classic Ice Cream Maker)
1 ¼ cups whole milk
½ cup agave nectar
¼ cup granulated sugar
2 ½ cups Total Fage Greek Yogurt ( you can use 2% yogurt, but results not as creamy)
¼ cup heavy cream
1 Tablespoon vanilla extract or other flavorings

Place milk, nectar, and sugar in bowl; combine using whisk or mixer on low speed until sugar dissolved. Stir in yogurt, heavy cream, and vanilla. Turn on ice cream maker and add to bowl and let thicken for 20-25 minutes. Top with fresh fruit (the healthy way) or butter pecan sauce (unbridled decadence).

Butter Pecan Sauce

¼ cup salted butter
½ cup brown sugar
2 Tablespoons light corn syrup
¼ cup evaporated milk
1 Tablespoon Balsamic vinegar
½ teaspoon vanilla extract
½ cup toasted pecans

Melt butter in saucepan. Add brown sugar, corn syrup, vinegar, and milk. Cook on medium heat until mix boils. Turn heat down and cook for 5 minutes, until thickened. Add vanilla and cook for another 2 minutes. Remove from heat and add chopped pecans. Serve over ice cream, yogurt, or poached pears.