This is my first month participating in a new baking group, What’s Baking. Each month, an assigned member of the group chooses a theme that everyone has to follow. The theme for May was “Bake In Season with Spring Produce,” which was chosen by our host, Ammie of Adventures In My Kitchen. I was excited about this theme because our local farmer’s market just opened, and I couldn’t wait to check out what fresh produce the vendors had to offer.
On opening day, I browsed almost all of the stalls at the farmer’s market and saw something that immediately caught my attention – fresh strawberries! Several vendors had freshly picked strawberries for sale, and I bought a pint of them. I knew right away what I wanted to make with my haul: strawberry Greek frozen yogurt.
My fresh pint of strawberries from the farmer’s market!
Greek yogurt has been one of the latest food trends, and I was not an adopter at all. I tried it once, and it was way too tart for my tastes. I gave it a second try, but this time I bought the kind with sweetened granola and was hooked. Then my husband saw that Ben & Jerry’s came out with a line of Greek frozen yogurt. We bought a pint, and it was really, really good. I decided that I needed to make my own and stop paying the $4 per container that the grocery store charged us.
This strawberry Greek frozen yogurt is still a bit on the tart side, but you can certainly add more (or less) sugar to adjust it to your palate. One other thing to note is that many websites said that you need to let the frozen yogurt thaw a bit on the counter before you scoop. I tried scooping immediately from the freezer to take a photo of my frozen yogurt, and chunks flew everywhere! After a few minutes, the yogurt was soft enough to meld together so I could take this photo.
Strawberry Greek frozen yogurt
- 1 pound strawberries rinsed and hulled (I used a pint of fresh strawberries)
- 2/3 cup granulated sugar
- 2 teaspoons vodka or kirsch optional - I used vodka
- 1 cup plain whole milk yogurt I used three 7 ounce containers of plain FAGE lowfat Greek yogurt
- 1 teaspoon fresh lemon juice I omitted
- Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
- Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
- Chill for 1 hour (I chilled overnight), then freeze in your ice cream maker according to the manufacturer’s instructions.
Oh, this frozen yogurt looks fabulous! The color alone is amazing! Strawberries are my absolute favorite fruit and this looks like the perfect way to highlight their flavor while in season! Yum!
I can't get enough strawberries; I just love them! This is yet another perfect way I can enjoy them.
This looks so delicious! I just got a bunch of fresh strawberries from the farm that would be perfect for this!
Yuuuuum! My ice cream maker has had 2 summers of sorbet and ice cream–it's time for some frozen yogurt and I definitely want to try this one!
This is such a great recipe! It's unbelievably delicious and a much healthier alternative to ice cream. This reminds me that I need to make it again. Thanks for submitting this to What's Baking.
I went strawberry picking with my kids and I was trying to figure out what to do with all of them before they went bad. Then I remembered this ice cream. I used a splash of vanilla instead of the vodka and I added the lemon juice. My kids loved it! They each had 2 servings and were asking for more! Thanks Eva! 😀
Yay – I am so glad you and your kids enjoyed this recipe! You can never go wrong with anything from David Lebovitz.