As we transition into the summer months I’m looking for some great fresh recipes. Over the weekend I decided to try and make frozen yogurt. I had some amazing strawberries, and wanted to use them before they went bad. But the great thing about frozen yogurt, you can literally mix whatever you want into it, freeze it and voila! This recipe is so easy. (even easier if you have an ice cream maker!)
Calories: 160 (makes a bowl of ice cream… for one person)
What you’ll need:
1- 1 1/2 cup strawberries, sliced.
1/2- 1 tablespoon Splenda (or you’re favorite no calorie sweetener… I just personally don’t like the taste of stevia. And of course you can always use traditional sugar if you’re less concerned about the calories.)
1/4 teaspoon balsamic vinegar (trust me)
1 cup plain yogurt (regular or greek- it’s up to you… just depends on the taste you’re going for)
Take a small bowl and mix together the strawberries, splenda and balsamic vinegar. Cover with plastic wrap, put in fridge for a few hours. (note: using splenda… the strawberries will not macerate in the same way as normal sugar. Some liquid is drawn out from the strawberries, but it won’t really make a syrup like you’re used to. The strawberries should look slick and glossy, and be a little softer in texture. Apparently the longer it sits, more liquid will come out. I only put mine in for about an hour and a half. ALSO! Trust me about the balsamic. It sounds weird, but it’s really just a touch of acid to bring out the flavor.)
Take the yogurt. Drain all the liquid out of the yogurt. If you leave the liquid in there, the yogurt will become icy when frozen.
When the strawberries are ready, mix together the yogurt and the strawberry mixture. Mix well. I mashed the strawberries so it infused the flavor, but still left in some delicious strawberry chunks. (if you prefer a smoother texture… just stick it in a blender)
If you have an ice cream maker, put all the ingredients in the frozen bowl things (clearly i do not have one haha) and mix until frozen.
Cover the frozen yogurt with plastic wrap and put in the freezer. As the mixture freezes, occasionally stir so it doesn’t get too icy or hard. It becomes a lot smoother. (Admittedly the result is best if you have an ice cream maker)
Eating the same day is ideal, but if you want to save for later, and the frozen yogurt is too hard, stick it in the microwave for 10 seconds to thaw a little, and mix again until it’s frozen but not a rock.