Laura’s Strawberry Frozen Yogurt
Fat free and bursting with fresh fruit flavor, this frozen yogurt is the perfect finish to any summer meal. It is also delicious made with peaches. For a special treat, pour the finished frozen yogurt into a prepared graham cracker pie crust, top with a layer of sweetened whipped cream, and freeze until firm.
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- 1 to 1 1/2 baskets fresh Rodriguez Ranch Organic Strawberries
- 3/4 cups sugar
- 2 cartons nonfat Plain Brown Cow Greek Yogurt, about 10 oz.
- 1 teaspoon freshly squeezed lemon juice
- Cut the strawberries into small pieces and toss with the sugar in a small bowl. Stir until the sugar begins to dissolve, cover and let stand at room temperature for one hour, stirring occasionally. In a blender or food processor, puree the yogurt, lemon juice, strawberries and strawberry juice until smooth. Refrigerate the mixture for at least one hour. (A well chilled mixture freezes more quickly in your ice cream maker.) Freeze in an ice cream maker according to manufacturer’s instructions. Makes about 1 quart.
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