Enjoy by itself – or in an “Ice Cream Sandwich” with Double Chocolate Fudge Cookie Thins – or in little molds (cupcake liners.)
THE Perfect treat for Valentine’s Day!
All gluten free.

Add some Freeze Dried Strawberries for an extra punch of flavor and color.

So EASY! Simply add softened frozen yogurt to a regular sized muffin tin with a paper liner..

Freeze – pull off the paper and Voilà – a beautiful individual serving!

Top with Chocolate Covered Strawberries.

Use fresh Strawberries – dark ones with flavor… or 1, 16 ounce bag of frozen strawberries is perfectly 3 cups for this recipe!

The texture the frozen yogurt is creamy &  smooth, tangy… not too sweet!
When processing the yogurt – add freeze dried chopped strawberries at the end.

Enjoy this wonderful frozen yogurt! (Homemade is best!)
Let me know what you think!
Karen

Also see my Category: ICE CREAM / FROZEN YOGURT – delicious, simply homemade goodness with real ingredients.

Karen's Strawberry Frozen Yogurt

A smooth, creamy mouthfeel – decadent like ice cream yet lighter. Tangy with a burst of natural strawberry flavor. Simple to make with wholesome ingredients.

Prep Time: 10 minutes

Cook Time: 30 minutes

1 hour

Total Time: 1 hour 40 minutes

Servings: 12 1/2 cup, makes 3 pints

Author: Karen Sheer a zest for life

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Ingredients

• 3 cups fresh or frozen strawberries
• 1 1/4 cup pure cane sugar
• 1/4 cup brown rice syrup (can use non-gmo corn syrup or Lyle’s syrup - I do)
• 2 tablespoons filtered water
• 1/8 teaspoon sea salt
• 2 teaspoons lemon juice (optional)
• 1 1/4 cup buttermilk
• 2 1/2 cup Greek yogurt (I use full fat)
• 1/4 cup freeze dried strawberries chopped

Instructions

• Hull the strawberries I fresh. Rinse and part dry. See below if using frozen.
• Add sugar, syrup, water and salt in a 2 quart non-reactive pot. Bring to a boil, stirring. Add strawberries, stir and reduce to a simmer.
• Cook uncovered for 5 minutes. Remove from the heat, let cool 5 minutes. Add lemon juice (optional.) For Frozen Strawberries: Add them frozen to the pot, bring to a simmer and cover, cook 5 minutes until mostly defrosted, add lemon juice if using, cool 5 minutes.
• Add the strawberry mixture to the carafe of a blender. Purée smooth from low speed to high – one minute. Add the buttermilk (will cool down the mixture) and blend one minute. Add the yogurt and blend one minute – scrape down the carafe as needed.
• Add the yogurt mixture to a large bowl, cover an refrigerate until cold – 4 hours to overnight.
• Process the yogurt in a ice cream machine. Add the freeze dried strawberries just before removing from the machine. (I made the yogurt in 2 batches in my ice cream machine.)

  Makes 3 pints; store in freezer.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

 

COURSE: Appetizer, Dessert, ice cream

CUISINE: American

KEYWORDS: best frozen yogurt, strawberry frozen yogurt

Nutrition Facts

Karen's Strawberry Frozen Yogurt

Amount per Serving

Calories

151

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.2

g

Cholesterol

 

5

mg

2

%

Sodium

 

71

mg

3

%

Potassium

 

149

mg

4

%

Carbohydrates

 

32

g

11

%

Fiber

 

1

g

4

%

Sugar

 

29

g

32

%

Protein

 

6

g

12

%

Vitamin A

 

47

IU

1

%

Vitamin C

 

21

mg

25

%

Calcium

 

86

mg

9

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.