The strawberries are still hanging on here in my part of the world. They'll disappear before long and I won't see them again until November, so I'm trying to make the most of them now! One of the things we've made a couple times in the past week or two is a strawberry frozen yogurt. Its really not all that different than a smoothie but its more frozen and my kids view it more like ice cream, so that's a win! This is a really simple recipe adapted from one by David Lebovitz. I used homemade, plain yogurt with no added sweeteners. Enjoy!
Strawberry Frozen Yogurt
~1kg strawberries
2/3 cup sugar
2 tsp homemade vanilla extract (opt)
1-2 tsp lemon juice
2 cups plain yogurt (Greek or regular is fine)
Begin by washing and capping all the strawberries. Slice them in half and place them in a bowl. Add sugar, vanilla and lemon juice and toss well. Allow strawberries to sit at room temperature and macerate, producing all that yummy juice. Let them sit at least 30 minutes and up to several hours.
Mix yogurt into the bowl with the strawberries. Place everything in a blender or use and immersion blender and puree the yogurt, strawberries and syrup they produced until there are no chunky pieces. Place this mixture in the fridge to get cold. (I find if the weather isn't too hot you can get by without this step!)
When ready, follow the manufacturer instructions on your ice cream freezer. Freeze until the strawberry yogurt becomes spoonable but not hard.
Enjoy!
Notes: I have scaled the amount of sugar down significantly from the original recipe. Even this amount is quite sweet if your strawberries are good, sweet ones! You might start with 1/2 cup and work up if needed. This is very forgiving. You can add extra yogurt if you want. Last time I made it I even used about 1/3 cup whole milk to make up the amount of yogurt I needed as I didn't have quite enough.
Strawberry Frozen Yogurt
~1kg strawberries
2/3 cup sugar
2 tsp homemade vanilla extract (opt)
1-2 tsp lemon juice
2 cups plain yogurt (Greek or regular is fine)
Begin by washing and capping all the strawberries. Slice them in half and place them in a bowl. Add sugar, vanilla and lemon juice and toss well. Allow strawberries to sit at room temperature and macerate, producing all that yummy juice. Let them sit at least 30 minutes and up to several hours.
Mix yogurt into the bowl with the strawberries. Place everything in a blender or use and immersion blender and puree the yogurt, strawberries and syrup they produced until there are no chunky pieces. Place this mixture in the fridge to get cold. (I find if the weather isn't too hot you can get by without this step!)
When ready, follow the manufacturer instructions on your ice cream freezer. Freeze until the strawberry yogurt becomes spoonable but not hard.
Enjoy!
Notes: I have scaled the amount of sugar down significantly from the original recipe. Even this amount is quite sweet if your strawberries are good, sweet ones! You might start with 1/2 cup and work up if needed. This is very forgiving. You can add extra yogurt if you want. Last time I made it I even used about 1/3 cup whole milk to make up the amount of yogurt I needed as I didn't have quite enough.
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