April 6, 2012 • Posted by Jean at Delightful Repast
Strawberry season is well underway, thanks to the warm weather. Cool off, and celebrate one of the brightest flavors of spring and summer, with a refreshing frozen dessert—easy to make with a pre-chilled canister ice cream maker.
Strawberry frozen yogurt is something I made simply because it would be "better for us" than our luscious homemade strawberry ice cream. Turns out, we like it every bit as much! You can use full-fat or low-fat yogurt, if you like, but we always use nonfat.
The kids can help every step of the way. They will have so much fun, you’ll need to clear a permanent spot on the counter for your ice cream maker.
Strawberry Frozen Yogurt
Makes about 5 cups
1 32-ounce container organic plain nonfat yogurt
1 1/2 cups hulled and sliced organic strawberries (1-pound clamshell more than enough)
2/3 cup sugar
1 1/2 teaspoons vanilla extract
- Strain the yogurt for at least 4 hours in the refrigerator. You can use cheesecloth in a colander set over a bowl; I just happen to have a set of two 16-ounce yogurt strainers. Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.
- With potato masher or food processor, chop strawberries finely. Place in a 2-quart glass measure; stir in the sugar. Let macerate for an hour.
- Add strained yogurt, salt and vanilla to strawberries; whisk until thoroughly mixed. Cover and refrigerate at least 4 hours or overnight.
- Assemble ice cream maker, such as the Cuisinart ICE-21; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes.
- Transfer the soft frozen yogurt to a freezer-safe airtight container and place in freezer for at least 2 hours. If fully frozen, remove from freezer 15 minutes before serving for easier scooping.