Fresh Strawberry Frozen Yogurt by Susan

Susan Feliciano


We first made this with plain yogurt, not the vanilla, and really prefer it that way. But vanilla is good, too. Try it your way and see how you like it.

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about 5 cups


10 Min


20 Min


Ice-Cream Maker


1 1/2 c
fresh strawberries, hulled and chopped
3/4 c
whole milk
3/4 c
sugar or splenda
1 1/2 c
2% fage greek yogurt, plain or vanilla flavored
(if using vanilla flavored yogurt, cut sugar back to 1/2 cup)

Directions Step-By-Step

Chop strawberries to desired size, sprinkle with 2 tablespoons of the sugar, and reserve in a bowl. You may also use a food processor on pulse to get the consistency you like.
By hand with a whisk, combine milk, remaining sugar, and salt until the sugar is completely dissolved, about 2-3 minutes. Stir in the Greek yogurt. Then stir in reserved strawberries with all their juices. Cover and place mixture in the refrigerator to chill, about 2 hours, or overnight.
Follow your ice cream maker's instructions to freeze the ice cream. I have a Cuisinart, which says to turn on the ice cream maker; pour the mixture into the freezer bowl and mix until thickened, about 15-20 minutes. The ice cream will have a soft, creamy texture and can be eaten right away if soft serve is what you like. Or, place the ice cream in an airtight container in the freezer for about 2 hours. If too hard, remove from freezer about 15 minutes before serving.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tag: Healthy