Summer Yum – 3 Ingredient Strawberry Frozen Yogurt

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The summers are hot, global warming or not, and call for hours in the pool and frozen treats. Here is a frozen treat that you are  going  to love so much that you might end up making it in the dead of the winter as well –  Strawberry Frozen Yogurt.   With just 3 ingredients –  yogurt, sugar  and  strawberries, you have a delicious and healthy treat that tickles the taste buds and cools you down.   This is a protein rich snack  that  the  little kids (and the big  kids) are  going to love!   

Home  made frozen yogurt is an all natural, protein filled  treat.   Substitute honey for  sugar  to increases  the  vitamin and  mineral content.    This all natural healthy and  delicious  desert is  sure  to become a  family favorite.

This is  not a  recipe  where you just  dump  everything  into a  machine and  forget  about it. The process is a little more  involved, but  that  makes  all the  difference.  10  minutes of  extra effort  gives  you a  creamier  Frozen Yogurt.

I am not particularly fond  of  gadgets  that serve only one  purpose.  But I do possess  an ice cream  maker –  and  usually bring  it out for this  recipe.  When I started making homemade ice frozen treats, it  was  without a  machine,  and  you will find  both  versions  here.  The ice  cream  machine is  optional  as  the no machine  version  gives pretty good  results.

Fresh  or  frozen  strawberries  can be  used  in this  recipe.   In summer I like  to make  this  with  fresh  strawberries. The fresh  picked  berries  from our local  area farms  are  juicy  and absolutely delicious.  But  when  the  mood  strikes  and  there are  no fresh  berries  available,  frozen  berries  it is.  Fresh or  frozen, it  turns  out  fabulous  every time !!

A perfectly smooth  and  creamy frozen  yogurt  has tiny   frozen  water crystals ,  air bubbles  and milk  solids  dispersed  evenly. The  commercial frozen yogurts  use  emulsifiers  and  stabilizers to  create  and  maintain this  smooth  creamy consistency.  These are not  ingredients  generally found  in  my pantry  nor  in my recipes. There is   a  time  and  place  for  them, but  not in this  recipe.

Regular  yogurt  contains a  fair  amount of  water,  which is  going  to  work  against  us  if  we are  looking for a  creamy  texture. How to  avoid  this ?  Well  strain the it , of course.   The next  question  is – what  kind of  yogurt  should  you use?   I prefer the  regular or skimmed –  homemade or  store  bought.  Remember  Greek yogurts  are thicker  and  is already strained  to  some  extend, so you can  skip this  step if  using  those. But  do keep in mind  that  all Greek  yogurts  are not  the  same.

Strawberry Frozen Yogurt Steps

The  first  step is  to strain the  yogurt. A muslin  cloth or  layers of  cheese cloth  set over  a large  strainer is perfect  for  this  job.  Set the  prepared strainer over  a bowl and  pour the  yogurt into it, bring  up the  sides  of  the  cloth  over  the yogurt  to  cover  it  and  set  aside  for  an hour. One  hour  of  straining   will take  most of  the  whey out, but  not all.  I look  for  reducing  the  volume by half – from  4 C of  regular  yogurt  remove  about 2 C of  whey.

The  strained  yogurt is  great for  tandoori  marinades, making  dips,  or mix  with  fruits  and granola for a  protein filled  breakfast or  snack.  As for  the strained  whey, do not  throw  it  away either.  It  is  wonderful in  smoothies,  to knead  bread  dough  or even in  soups  and  stews instead of  water.

Now that we  have  took   care of  the  yogurt  lets get to prepare  the  strawberry syrup. Clean  and  chop the   strawberries –  the  smaller  the  pieces  the  smoother  the  sauce is .  In a  pan  take  the chopped  berries,  add  sugar  and  about 1/2 C  whey (for 2 to 2 1/2  C of sliced  berries)  and bring  to boil.  Simmer  for  about  7 minutes  until it  begins  to  thicken.  Mash the  berries  if  needed, take  off  the  heat  and  let  cool .

Both  the  strained  yogurt (hung curd, as  we  usually refer  to it in  India),  and the  strawberry  syrup  can be used in a  number of  recipes.  So if  you make,  double the batch  size and store  the  leftovers in the  fridge  to be used  with in 3  to 4  days.

Mix  the  cooled  strawberry syrup and  the  strained  yogurt.  At  this  point you have a  couple of choices.  Option 1 is  to  just  chill and  serve in  as  flavored  yogurt and  the optional 2  will be  to  make  frozen yogurt . To to be  truthful  the  flavored  yogurt  is  very appealing,  add  a   few  nuts or  granola to it  and  serve  it for  breakfast, or as a  healthy snack. This is one  even my taste  testers approve of !!

My  preferred  way of  making  Strawberry Frozen Yogurt is   in the ice  cream  maker.  When using  the ice  cream  maker  it is important to make  sure  that  there are no large  chunks of  strawberries.  If you  prefer  to have  chunky pieces,  strain to  remove  them  first  and  add back in towards  the  last  few  minutes of  processing. Transfer  the  mix into  the  chilled bowl of  the  ice cream maker  and  process  for  about  10 minutes.  Serve immediately of   transfer  to an  airtight  container  and  freeze.

If not using the ice  cream  maker,  transfer the mix into a blender jar.  Blend on low for   about 3  minutes  or until the  mix  looks uniformly  pink   and  seems  to have increased in  volume  a  little.  Pour into an airtight container and  freeze.

When  ready to use, take  the container out from the  freezer  and  leave  on the  counter   for 5  minutes. Scoop out  and  share !!!

Strawberry Frozen Yogurt

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Yield: Serves 4

Strawberry Frozen Yogurt

Ingredients

Plain Yogurt - 4 C
Strawberries - 1 pint box (2 to 2 1/2 C sliced)
Sugar - 1/2 C
Optional
Vanilla extract - 1/2 Tsp
Salt - A pinch

Instructions

Place a strainer over a bowl and cover with a clean folded cheese cloth or muslin. Pour the yogurt over the cloth and let strain for 1 hour. Transfer the strained yogurt and the whey into individual containers and keep refrigerated until needed.

Clean and cut the strawberries into small pieces. In a pot add the chopped berries, 1/2 C sugar, 1/2 C of whey along with a pinch of salt. Bring to boil and simmer for 7 minutes. Mash the berries well and take off the heat and cool to room temperature.

Mix the strained yogurt and the strawberry syrup well.

Ice Cream Maker Method

Pour the mix into the chilled bowl of the ice cream maker and process according to manufacturer's instructions (about 10 minutes). Serve immediately for a soft serve version or transfer to an airtight container and freeze for later.

No Ice Cream Machine Method

Transfer the yogurt and strawberry syrup into a blender bowl. Blend on low speed for a few minutes (up to 5 ). The mix should be very smooth, foamy and seems to have increased in volume a little. Transfer to an airtight container and freeze. For an even creamier texture remove from the freezer in about 1 hour and blend for another 1 to 2 minutes before transferring back to the freezer. Freeze for about 4 hours.

Notes

Increase the sugar by up to 1/2 C if the strawberries are tart.

https://oventales.com/3-ingredient-strawberry-frozen-yogurt/

 

Strawberry Frozen Yogurt

 

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