Blend until smooth. Pour into a mixing bowl and whisk in the sugar and yogurt. Eat or freeze in a plastic container. Let frozen yogurt soften again before eating. Here's a creamy refreshing ice cream for vegans and those who are lactose intolerant.
Soy milk has the consistency of cream without all the fat.
The ginger disguises the soy flavor for all of you soy milk haters. Put the blender in the refrigerator for about 10 minutes to soften the ginger. Blend on high until smooth and foamy. Taste to see if it needs additional maple syrup or vanilla, since different brands of soy milk vary in flavor. The ginger freeze is ready when it's the consistency of soft-serve ice cream.