Fresh Strawberry Frozen Yogurt ~ #SundaySupper
I’m finally participating in #SundaySupper again. I usually participate every week, but recently I’ve been posting sporadically because life has been busy. Finding balance has been tough. I’m getting ready to graduate (May 14th is my last day!), I’m currently training for a 5k, and I’ve been developing several new recipes for various companies I’m working with. It’s all very exciting, but also very time consuming. I’m just happy to be back in action with my virtual family this week!
This week we’re being challenged to make something outside of our comfort zone. Maybe try a new cooking method, saute instead of whisk, bake instead of fry, tackle a new cuisine, or cross something off of your bucket list. No matter how we do it, we’re pushing fear aside and trying something new.
Since a majority of my baking is decadent, full-fat recipes, I decided to challenge myself with a skinny recipe. I have several ice cream recipes on my site, but no frozen yogurt. As Barney Stenson would say, “Challenge accepted!”
Frozen yogurt is a bit tricky. You wouldn’t think it would be, but there are certain rules that need to be followed for frozen yogurt success. Of course I didn’t do my research before I dove in full force–typical! The first time I made the yogurt, I used fat-free greek yogurt. The yogurt base tasted amazing. I took it out of the freezer the next day to taste it, and it was rock solid–hard as a brick! I let it sit at room-temperature for half an hour and tried again with no luck; it was still frozen solid.
“What’s a girl gotta do to get a taste of frozen yogurt,” I yelled. Was it lady like? No. But who can be lady like in a time of yogurt desperation? Back to the drawing board I went.
After some extensive research, I learned that fat-free yogurt freezes into a massive solid brick. Duh! That’s like the weather man telling me it’s raining outside when I’m clearly staring out my window at the monsoon that’s happening on the other side.
When making frozen yogurt, you’ll want to use whole-milk, total-fat Greek yogurt. In this instance, fat is a good thing. The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument. Seriously, I could have inflicted some significant pain with my first batch of yogurt. The fat keeps the yogurt soft enough to scoop.
You want to be able to scoop the frozen yogurt, not use it as a murder weapon. The fat keeps the yogurt at a scoop-able consistency.
I gifted this frozen yogurt to my grandfather, and he loved it…as did everyone else in my family. The Greek yogurt gives this frozen treat a lovely tanginess. The lemon pairs perfectly with the strawberries and brightens it up a bit.
Check out the other #SundaySupper recipes:
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Meatball Grinders & How to Grind Meat from Cravings of a Lunatic
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
- 32 oz. plain whole-milk Greek yogurt
- 3/4 cup sugar
- 1 tsp. vanilla paste
- 2 cups strawberries, chopped
- 1/2 tsp. sugar
- zest of 1 lemon
- In a large bowl, whisk together Greek yogurt, sugar, and vanilla paste. Cover and place in the refrigerator for at least 1 hour.
- In a small bowl, mix strawberries, sugar, and lemon zest. Allow the mixture to macerate for 10 minutes. Using a fork, slightly mash the strawberries.
- Freeze the yogurt mixture in your ice cream maker according to the manufacturers’ instructions. During the last few minutes of churning, add the strawberries.
- Transfer the yogurt to a freezer-safe container and freeze for at least 4 hours before serving.
- Notes- You may need to allow the frozen yogurt to set at room-temperature for 15-20 minutes before scooping.
65 Comments on “Fresh Strawberry Frozen Yogurt ~ #SundaySupper”
Thank you, Jennie, for all your hard work and R & D on behalf of die-hard frozen yogurt fans like yours truly. Your strawberry dessert looks divine. Your grandpa is a lucky fellow =)
P.s. Congratulations on successfully completing your courses and graduating May 14th. Woo too!
Your frozen yoghurt looks and sounds delicious – I have never made it before so at least I will know not to try it with fat-free yoghurt!
Mmmm, I am dying for a bite of this yoghurt, looks perfectly refreshing :D
Choc Chip Uru
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Perfect way to use your fresh strawberries. I love the idea of frozen yogurt and make it with mango sometimes, and it froze rock solid a few times… Will keep your comments in mind next time. Those scoops look amazing Jennie!
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I have made greek yogurt with non-fat and 2%, but still rock solid. I have to try your whole fat yogurt recipe!! It looks incredible and i love that you used strawberries!!
Adding to my list of things to make with the fresh strawberries I’m getting at the strawberry farms right now. My husband and I used to go out to get frozen yogurt a lot. Like you, I’ve only made ice cream (or sorbet). Thanks for the tip on using the full fat yogurt or I probably would have done the same and wound up with a brick too.
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Mmmmm. I love strawberry ice cream – and I love frozen yogurt. I’ll have to give this a try after we get moved!
Ugh…the torture of not being able to get the frozen yogurt out!!!
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So glad you are back. We missed you! Promise me you will make this for me one day!
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I never would’ve guessed how hard frozen yogurt is making. I’ll have to try this when strawberries are in season! And not feel as guilty :D
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I LOVE frozen yogurt! And fresh strawberries! Me want!!
OOoh lookat you, making frozen yogurt,
You lady you.
Looks so refreshing! Could use some today on this very hot day!
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Your frozen yogurt looks amazing. Nicely done!!
Hooray for almost graduating! :)
And this yogurt looks SO good! We only have 10% fat Greek yogurt here so that fat-free yogurt thing… not even an issue. Now strawberries just need to be in season!
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So refreshing and yummy looking! And exciting on all you’re up to these days, congrats on the upcoming graduation!
Yum!! Love the strawberries and lemon together! It sounds so fresh and I also love that it’s healthier with that Greek yogurt in there. Lovely!
Delicious! I never would have thought about the full fat vs non-fat yogurt freezing differences. Who knew. This looks so lovely. Now, all I need is an ice cream maker! Womp, womp!
That looks GOOD! No, GREAT!
your frozen yogurt looks so yummy and delicious! i have some fresh strawberries sitting in the fridge waiting to be deployed into something, i’ll have to use them in this!
Ooh I love frozen yoghurt and I also use Greek yoghurt in mine :) Makes its all nice and creamy :) Perfectly summery!!
I’m so glad you made this! I too have had the experience of hard as a brick frozen yogurt! I haven’t tried it with full fat, and clearly need to. I also wondered if I add a little wine to it since that helps the texture of sorbet. Pinning to make this soon!!
I’ve been thinking about getting the ole ice cream maker out of the basement and making something. Perfect timing! I’ll try this recipe out!
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Frozen yogurt is tricky!! This looks so perfect for summer!
Congrats on your graduation Jennie!! Can’t wait to see what you and your blog have to share with us!! Love your new adventure, I’ve always wanted to attempt frozen yogurt! Kudo’s to you for trying!
I actually prefer the taste of frozen yoghurt over ice cream so I am really excited about this recipe. As soon as it warms up I am going to make a batch. :)
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That looks so good! And very good to know about the necessity of fat.
I’m totally giggling at the idea of frozen-yogurt-as-murder-weapon. Hrm, might just be the perfect crime.
I’d much rather eat this frozen yogurt, though. Looks so delicious!
I feel your pain – I’ve tried making frozen yogurt with fat free greek yogurt before too. Did NOT work. This looks so, so good. And I love your Anthropologie bowl! I have the same one :)
Oh my goodness! I think I need to break out the ice cream maker again…
Lmao –> “The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument”. So awesome! Your final product looks amazing, Jennie – so smooth, creamy and studded with strawberries. Congrats on the upcoming graduating, I can imagine how excited you are. I was in post secondary for nine torturous years and I was beyond ecstatic when I finished. Whoop it up hard, girl, you deserve to celebrate! And I can’t wait to see the new recipes you’re developing.
Yum. And yes, frozen yogurt should not be able to double as a murder weapon. Hahahahaha
Haha, love the Barney Stinson quote. Just wish that show was as good as it used to be years ago :)
This yogurt looks amazing. I LOVE that you added lemon zest, because there’s no better combo than berries and lemon.
Now how do you know that I don’t want to use it as a murder weapon, Jennie? Seems ideal actually, since the evidence would melt after the deed was done. :) I love that you put lemons with the strawberry! I can just taste that tangy sweetness! And it is so beautiful as well.
Excellent challenge for yourself! I have made plenty of ice cream, but never a skinnyfied fro-yo, so this would be a good challenge for me, too. Yours looks SO good – now you’ve got me craving fro-yo!
This looks so wonderful – I can’t wait for the fresh strawberries to come into season around here, so I can give this a try!
What would we do without you and your research? Also who knew that the fat free yogurt would freeze so hard! This looks so fabulous that I might have to give it a go, you know after I remember to buy full fat yogurt!
That is so beautiful! I actually had never thought of the full fat vs fat free freezing results either. But that makes complete sense! I’m going to have to try this soon. I have never made frozen yogurt either. That looks delicious!
Yum! I love strawberry season- and your frozen yogurt looks creamy and delicious!
This looks so yummy, Jennie! So perfect for all the juicy, fresh strawberries that have been cropping up in our farmer’s markets!
Love this! And just in time for summer too!
Oh it’s so fresh and healthy and delicious! I’m making frozen yogurt soon – was thinking vanilla but now I may have to switch to strawberry!
This looks gorgeous, and sounds even better!
It looks fabulous!!! I would never have thought about the fat factor either. Glad you worked that out for us :-)
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mmmm, Great recipe thank you jennie
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