Frozen Yogurt sounds like summer. And with fall bearing down on us, I want to hang onto summer – at least the tastiest parts.
As I was strolling through the frozen food section of my store, trying to understand the logic frozen toast (really! an entire section of it), I noticed that we now have frozen Greek Yogurt offerings. Greek yogurt – the thick yogurt with the high protein hit. And now it’s offered in desserts. Cool!
However, the store stuff had an ingredient list that was a question mark, so I thought I’d see if I could concoct my own, minus the unpronounceable ingredients. And YUM! It’s doable and delicious. And very quick. If you have ten minutes, you can whip up a few quarts of dessert that will delight your senses.
I naturally experimented with different ways to make this treat. The first time I made it I put the simple syrup, and all the ingredients, including the strawberries into the food processor. It was good, but I wanted it to have the feel more of frozen yogurt – with added strawberries, rather than strawberry sorbet with a bit of yogurt. Not sure this makes sense to anyone else, but the pictures show the difference. The first picture looks more like a slushy frozen yogurt, which was still wonderful. But in the end I wanted chunks of strawberry frozen into my fro yo and check it out! Looks and tastes fabulous.
Ingredients for Strawberry Greek Frozen Yogurt
4 cups strawberries, washed and hulled and cut into bite sized pieces (Sure, frozen are fine.)
1/2 cup sugar
1/2 cup sugar substitute of choice
1 cup water
3 six-oz pots of lowfat Greek yogurt, no flavors or sugars added
1/2 tsp lemon
1 tsp vanilla
Start with a Simple Syrup just like Maddy, my clever granddaughter taught us with her Strawberry Sorbet.
Mix the sugar and sugar substitute with water.
Bring it to a boil and boil one minute. Remove it from the heat.
Add the yogurt and whisk to blend.
Add lemon and vanilla.
Fold in the strawberries and pour into a freezer container.