Last Sunday, I was in the mood to make something and also I had a half container of plain yogurt that was already about 2 days past the expiration date, that I was determined not to throw away (yes, I used expired yogurt – I like to live on the wild side).
I also had a giant bag of frozen strawberries. So, this was a pretty obvious choice. Plus, I love frozen desserts almost more than life itself.
Anyway, this? Was terrific. Definitely my best success with homemade ice cream or frozen yogurt so far. I’d make it again in a heartbeat – it’s a perfect summer dessert, that doesn’t take a lot of prep time (except for the chilling and soaking parts).
It tasted lovely. Not too sweet, not too sour.
About 1/2 a quart
1/2 pound strawberries, rinsed and hulled
1/3 cup sugar
1/2 cup plain, whole milk yogurt (mine was low-fat, so I drained it with some cheese cloth for a while while my strawberries were soaking up the sugar).
1/2 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring occasionally.
Transfer the strawberries and their juice to a blender. Add the yogurt and lemon juice. Pulse the machine until the mixture is almost smooth. You can strain the mixture to get rid of the seeds, but I didn’t bother.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.