If I could pick one food to bring to a desert island, it would be ice cream. Sweet, cool, and so many ways to make it. Salted Caramel is my current favorite. Unfortunately, its pretty much just eating straight cream, so not what you want to have on a regular basis.
Julia and I LOVE our ice cream maker. Each new creation she declares is the best ice cream she’s ever had. So, as I’m trying to eat healthier, and she isn’t having milk right now- I decided it was time to try frozen yogurt. And of course, the first time had to be strawberry.
Strawberry Frozen Yogurt
adapted from The Perfect Scoop, by David Lebovitz
- 1 pint fresh strawberries, washed, hulled and sliced
- 2/3 cup sugar (I used 1/2c., which might make it a bit less smooth, but it made me feel better about eating it- so who cares.)
- 2 tsp vodka (optional, but helps make the yogurt smoother)
- 1 cup plain or vanilla greek yogurt
- pinch of salt
- juice of half a lemon
Toss the strawberries with sugar and vodka in a medium bowl. Let sit for about an hour, stirring every ten minutes. The sugar should dissolve and the strawberries will release some heavenly juices.
Puree the strawberry mixture in a blender with yogurt, salt, and lemon juice until smooth. Cover and refrigerate 1 hour or up to overnight.
Freeze according to your ice cream maker’s directions and serve. Can be served immediately, or frozen to be used later. Will harden a bit more in the freezer.
This serves two adults, or about 4 kids. I ate the whole thing while writing this at 10 o’clock at night.
This is the second installment in the Week of the Strawberry. Follow me on Facebook, or via email to be notified when the next recipe is posted. You can also check out my “strawberries” board on Pinterest to see more.
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