Fresh Strawberry Frozen Yogurt
Fresh Strawberry Frozen Yogurt

There's not much to say about this except that it's crazy good, as in "I'd-do-anything-for-a-bowl-of-it-right-now-good"! It's also crazy easy to make! There are only 4 ingredients at play here--fresh strawberries, sugar, yogurt and lemon juice and they come together easily. The hardest part of course is waiting for the mixture to chill sufficiently so that you can churn it! It's so full of strawberry goodness and pretty guilt-free too! Utterly refreshing on steamy days! If you still don't own an ice cream maker--run and get one now. I promise you, you won't regret it!! Now,  I know I've been posting quite a few strawberry recipes in the last couple of weeks and you're probably tired of seeing another one, but I didn't want to let the summer go by without sharing this amazing treat with you. Seriously, I could eat this every day and not get tired of it and when made with farm-fresh berries, it's nothing short of miraculous--so hurry and make this while it's still strawberry season 'cause time is fleeting. Next up:  blueberries and the most dangerously fantastic blueberry bread I've ever tasted! So much to look forward to!!

Fresh Strawberry Frozen Yogurt

Makes about 1 quart and doubles very well too.

You will need an ice cream machine to prepare this.

Prep Time: 10 minutes (active) plus 1 hour of letting the berries macerate and then at least another hour to let the mixture chill before you churn it


  • 1 pound fresh strawberries, washed, dried, hulled and cut into small pieces

  • 2/3 cup sugar

  • 1 cup low-fat plain yogurt

  • 1 teaspoon vanilla extract

The Recipe

1.  Place the berries in a bowl and mix them together well with the sugar. Let them stand at room temperature for about 1 hour, stirring every so often, allowing the juices of the berries to accumulate.

2.  Place the berries with the juice into a blender or food processor and add the yogurt and lemon juice. Puree until smooth and strain the mixture through a sieve into a bowl, to remove the seeds.

3.  Cover the bowl and chill the mixture for at least 1 hour and up to 24 hours. Freeze in an ice cream maker according to the manufacturer's instructions and store in the freezer for up to 2 weeks, although, let's face it--how can anyone have the willpower to possibly make it last that long?!!


Note:  Recipe adapted from The Perfect Scoop by David Lebovitz. I subbed in low-fat yogurt because that's all I had and it turned out great but feel free to use the full-fat if you like.

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