Today we came back from our annual family vacation in Marco Island. While there, we indulged in fresh seafood dinners, hours of reading by the waves, and “3 o’clock snacktime,” where the beach attendants would bring around frosty cups of sorbet to clean our salty, sandy palettes. We may be back into the swing of things at home, but I still wasn’t ready to surrender my cool afternoon snack.
Luckily, I had just come across a recipe for strawberry frozen yogurt on one of my favorite blogs, Baking Bites. It uses Greek yogurt, which is an unsweetened yogurt that has been strained, making it thick, tangy, and almost sour cream-like. Though many people are turned off by its lack of sweetness, I think it’s the perfect palette for fruits, nuts, and other mix-ins at breakfast. This frozen treat gives me even more reason to love it. In less than an hour I made a creamy and healthy treat with a refreshing strawberry flavor and a vibrant pink color. I may not be eating it with my toes in the sand, but it’s still a delicious reminder of summer’s sweetness.
Recipe after the jump
Fresh Strawberry Frozen Yogurt
1 1/3 cups fresh strawberries
2/3 cup sugar
2 tbsp vodka (optional)
2 1/2 cups Greek-style yogurt (approx 500g)
1/2 tsp cream of tartar
2 large egg whites, room temperature
Clean berries and trim off tops. In the bowl of a food processor, puree strawberries, sugar and vodka (optional) until mixture is very smooth.
In a large bowl, whisk berry mixture into greek yogurt (you may strain plain yogurt for about 5 minutes with a fine sieve or cheesecloth if you cannot find greek yogurt in your area to achieve a similar consistency).
In a medium bowl, beat egg whites and cream of tartar until eggs reach soft peaks. Fold into strawberry yogurt mixture. Pour everything into an ice cream maker and mix according to manufacturers’ directions. When yogurt has set up, you can serve it immediately or store it in a freezer-safe container, if you are not going to eat it right away.