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.
Store your Frozen Yogurt & Ice Cream creations in these Reusable Ice Cream Containers – sturdy, BPA-free materials with stylish “Handcrafted Ice cream Homemade” logo… I love these!
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.
Equipment
- 1 ice cream machine
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.
Nutrition
Calories: 151kcalCarbohydrates: 32gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 5mgSodium: 71mgPotassium: 149mgFiber: 1gSugar: 29gVitamin A: 47IUVitamin C: 21mgCalcium: 86mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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