Strawberry Frozen Yogurt

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Strawberry Frozen Yogurt might be a recipe you should try. For $3.81 per serving, you get a dessert that serves 2. One portion of this dish contains roughly 22g of protein, 1g of fat, and a total of 482 calories. This recipe is liked by 196 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. It is brought to you by Serious Eats. Head to the store and pick up lemon zest, sugar, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours. With a spoonacular score of 67%, this dish is good. Similar recipes include Strawberry Frozen Yogurt (with Greek Yogurt), Strawberry Frozen Yogurt, and Strawberry Frozen Yogurt.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes. 2 Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée. 3 Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours. 4 Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

 

Step by step:

1. 1

2. Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.

3. 2

4. Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.

5. 3

6. Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.

7. 4

8. Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

Nutrition Information:

covered percent of daily need