I’ve always wanted to make some frozen yogurt, but I never had. I don’t know why…The process couldn’t be simpler, yet something always kept me from actually making a batch. When I decided to have another ice cream week since last year was so much fun, I decided I would finally try to make some frozen yogurt. Then I just had to decide what kind I wanted to make.
Some of the versions that flitted through my head included peach, blueberry and just your basic vanilla, but I finally decided that strawberry was the way I wanted to go. Frozen yogurt is a bit healthier than your standard ice cream, but it’s enjoyable none the less. You can utilize fresh, local fruit and make a healthier, cool treat that really hits the spot!
2 – 16 ounce containers of plain fat free Greek Yogurt (Note: I like Oikos.)
2 cups of strawberries, chopped (Note: I like chunks of frozen fruit in my ice cream/frozen yogurt. If you prefer you can mash the berries for a smoother consistency.)
2/3 cup of organic cane sugar
The day before you plan to make your frozen yogurt chop (or mash) your strawberries and pour sugar over them. Place in an airtight container (I like to use a canning jar) and place in the fridge overnight to let juice form:
Once juice has formed combine strawberry sugar mixture with yogurt in a large bowl and stir until mostly mixed:
Don’t worry about getting it completely mixed unless you just want to. The ice cream freezer will do part of the mixing for you as it turns.
Place mixture in the bowl of ice cream maker and freeze according to your machine’s directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.
Once you put this mixture in the freezer it gets quite hard, so you’ll have to let it sit on the counter for a bit to be soft enough to serve.
Notes: You could use a Greek yogurt with a higher fat content if you wanted. You could also do this with any fruit that you liked.