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Monday, May 14, 2012

Strawberry Frozen Yogurt


I love this time of year.  It's just starting to get warm, and the promise of summer produce appears with fresh greens, asparagus and strawberries.  Strawberries are a favorite in my house, and I'm rarely lucky enough to make anything with them since they disappear almost as soon as I walk in the door with them.  (If you notice, there are no strawberries artfully strewn around this frozen yogurt in the pictures.  This isn't because I didn't want them there, but more because my kids snatched up the leftovers--and my props--as soon as I turned my back!)

So when I get a chance (or my kids don't realize I've brought them home), I try to make strawberry desserts.  One of my favorites is the classic Strawberry Shortcake, but when it's hot outside and turning the oven on sounds like torture, I make this easy Strawberry Frozen Yogurt.  It takes just a few ingredients and, except for the sugar (which can be adjusted to your needs), is relatively healthy.  All you need is some sort of ice cream maker, and you're in business! (If you don't have one, I have a basic Cuisinart ice cream maker, which is relatively inexpensive and easy to clean that I can recommend. I've had it for a few years and have loved it every step of the way!)

Strawberry Frozen Yogurt




16 oz fresh strawberries, washed and stems removed, quartered
2/3 cup sugar
1-2 teaspoons Cointreau (optional)
32 ounces plain lowfat yogurt
1 teaspoon fresh lemon juice

Mix the strawberries, sugar, and Cointreau in a medium bowl.  Cover and set aside for at least two hours, stirring occasionally.

Pour the strawberries and juice into a blender or food processor and blend until smooth.  Add the yogurt and lemon juice and blend until thoroughly mixed.  Feel free to strain at this point, but I never do.

Place the mixture in the refrigerator for at least one hour to chill and then freeze in your ice cream maker according to its directions. Place in a freezer-safe container and freeze for at least two hours before serving.  If you're making it more than a few hours before eating, make sure to take it out of the freezer at least 15 minutes before serving to help soften the yogurt.

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5 comments:

Candy May 15, 2012 at 7:33 AM  

Looks yummy! I haven't made it to a farmer's market yet to check out the spring goodies. Maybe this weekend...

MyFudo™ May 15, 2012 at 10:46 AM  

The color is irresistible! Can't wait to try =)

Alejandrapatch June 17, 2012 at 6:53 AM  

Love the frozen yogurt!!! And love your blog.....new fan from Spain,I invite you to my blog.

gluten free foods October 8, 2012 at 10:01 AM  

If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt made with plain nonfat yogurt strained overnight, they adored all combinations made with vanilla whole yogurt.

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