Sunday, June 9, 2013

Recipe: Strawberry Frozen Yogurt

I actually made something from my weekly finds post! Joey and I have been talking for a while about making a homemade greek frozen yogurt. I happened to pin a recipe this week that used fresh strawberries, so we thought that would be a perfect one to make.

Recipe: Strawberry Frozen Yogurt
Adapted from Good Life Eats

Notes:
The original recipe specified to use full fat greek yogurt, however I had a hard time finding that. I was originally going to use all yogurt (no cream), but when I couldn't find full fat yogurt, I decided to use the 1/2 cup of half and half. The frozen yogurt tasted really nice and creamy, hopefully it will stay that way once it has been in the freezer for a bit!

Instead of using mashed fruit, we decided to take advantage of the strawberry jam we just made last week. That already has a lot of sugar, so instead of 1.5 cups fruit + honey + sugar, we just did 1 cup of jam and 1/2 cup fresh fruit. This gave us a lightly sweetened dessert that still had the tang from the yogurt.

Lastly, the strawberries are supposed to be added to the final product once it is frozen, to create a swirl. Our jam is pretty runny, so we just added it in with everything else. This means that we didn't get a swirl, but it is a really pretty pink color :)

Ingredients:
3 cups greek yogurt (make sure to use strained greek yogurt, rather than ones that are thickened artificially)
1 cup strawberry jam
1/2 cup (heaping) chopped fresh strawberries
1/2 cup half and half or cream

Directions:
Make sure your ice cream bowl is really cold! I keep mine in the freezer for a minimum of 2 days before trying to make ice cream or yogurt.

Mix together all ingredients in a large bowl that has a pourable spout. Process according to the instructions of your ice cream maker. It took ~20-25 minutes for mine to get to a scoopable consistency. Put in the freezer for a few hours before serving. Once it has been in the freezer for more than 6 hours, it may need to be softened before serving.