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Baking

Breakfast Sundaes
August 20, 2010 • Posted by Jennifer Perillo

Let’s face it, waking up for work or getting the kids ready for school is far from fun. On a Monday, it can seem downright cruel. Unless you’ve got a breakfast sundae waiting for you. The idea came to me while attending a business meeting. As I stared down at half a melon filled with yogurt and a sprinkling of cereal, I wondered what this would taste like if it was jazzed up. It didn’t take long before the wheels started turning, and I left that meeting with one thing on my mind. I added making some frozen yogurt to my list of things to do.

Frozen yogurt for breakfast isn’t really that far-fetched or crazy, at least when it’s homemade. You can control the sweetener—honey or sugar, and it just takes a little bit to balance out the tartness from the berries. Greek yogurt adds a pleasant tang and protein boost. The final touch, some scattered bits of crunchy cereal—I love Kashi’s Go Lean, and you’ll be ready to face whatever the day has in store.

Strawberry Frozen Yogurt
Makes 2 cups

This frozen yogurt is so light it's more like a creamy sorbet. It's an excellent way to use up the last local strawberries of the season.

½ cup milk
1 cup chopped strawberries
1 cup Greek yogurt
1 tablespoon honey or sugar

  1. Add all ingredients to the blender bowl attachment of your Cuisinart Stand Mixer. Blend at medium speed until smooth and mixed well, about one minute.
  2. Pour mixture into the freezer bowl of your Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. Let churn until thickened, 25 to 30 minutes. Freeze for two hours, or until firm enough to scoop.

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