One of my favorite ways to end a summer night is with a cool scoop of creamy frozen yogurt. I live on an island, and some of my favorite summer memories are of walking down the docks along the waterfront with an ice-cream cone in hand. I always used to go out for frozen yogurt, but after making this recipe I may stick to homemade! Who knew it could be so easy, so fast, and so delicious?
With all the fresh summer produce available, I’ve been trying to incorporate lots of fruits into my baking projects and this strawberry frozen yogurt fit the bill perfectly. Made with only 4 ingredients, this frozen yogurt is unbelievably sweet, smooth, and creamy even though it is almost fat-free. The strawberries are the star of the show, and combined with a hint of lemon juice and the slight tang of Greek yogurt you are in for a real treat! I was surprised at how only a couple ingredients could result in something so good. Even my brother, who usually gives only the grunt of approval for my baked goods, commented “Mmm….Hey, Emma. This is really good!” Yeah, it doesn’t sound like much, but my parents and I have been known to clap with glee when we get more than a 2-word response from him at any given time. And an un-prompted response is almost unheard of. So for those of you who do not live with a 17-year-old selectively-illiterate brother, that (6-word!) comment gives this frozen yogurt an equivalent of about 5 stars. Stay cool on these hot summer days by mixing up a batch of this quick and tasty strawberry frozen yogurt!
Note: The original recipe only makes about 1 quart, but it can easily be doubled.
Strawberry Frozen Yogurt
1 lb fresh strawberries
2/3 cup sugar
1 cup plain Greek yogurt, such as Chobani
1 tsp lemon juice
Rinse, hull, and slice strawberries. Place berries into a large bowl and add sugar, stirring until sugar begins to dissolve and strawberries begin to release their juices. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour.
In a blender or food processor, combine strawberries, yogurt, and lemon juice. Blend until the mixture is smooth, and refrigerate for at least another hour.
Pour the mixture into an ice cream maker and freeze according to your maker’s instructions. (I used a Cuisinart, and I let it churn for 20 minutes before freezing). Enjoy!