Strawberry Frozen Yogurt

Name: Strawberry Frozen Yogurt
Prep time: 5 min
Total time: 24 h 10 min
Ingredients: 200 g (1⅓ cups) strawberries, hulled (fresh or frozen); 60 g (¼ cup + 1 tbsp) caster or granulated sugar; 1 tsp fresh lemon juice; 220 g (¾ cup + 2 tbsp) plain Greek yogurt (5–10%)

Soft pink and creamy, with real strawberries blended into tangy Greek yogurt. Fresh, fruity and not too sweet.

Hands-on: 5 min
Freeze: 24 h
Program: Frozen Yogurt
Makes: 4 servings6 servings

Ingredients

4 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

446 of 473 ml669 of 709 ml

In the tubpintScale reads

200 g (1⅓ cups)320 ml (200 g)1⅓ cups (200 g)300 g (2 cups)480 ml (300 g)2 cups (300 g)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)
60 g (¼ cup + 1 tbsp)70 ml (60 g)¼ cup + 1 tbsp (60 g)90 g (⅓ cup + 2 tbsp)110 ml (90 g)⅓ cup + 2 tbsp (90 g)caster or granulated sugarcaster or granulated sugargranulated sugar
1 tsp1 tsp1 tsp1½ tsp1½ tsp1½ tspfresh lemon juicefresh lemon juicefresh lemon juice
220 g (¾ cup + 2 tbsp)210 ml (220 g)¾ cup + 2 tbsp (220 g)330 g (1⅓ cups)320 ml (330 g)1⅓ cups (330 g)plain Greek yogurt (5–10%)plain Greek yogurt (5–10%)plain whole-milk Greek yogurt

TubsPints

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Steps

If the strawberries are frozen, thaw them first.
Blend 200 g strawberries320 ml strawberries1⅓ cups strawberries300 g strawberries480 ml strawberries2 cups strawberries, 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar and 1 tsp fresh lemon juice1 tsp fresh lemon juice1 tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice until smooth.
Add 220 g plain Greek yogurt210 ml plain Greek yogurt¾ cup + 2 tbsp plain whole-milk Greek yogurt330 g plain Greek yogurt320 ml plain Greek yogurt1⅓ cups plain whole-milk Greek yogurt and blend for a few seconds, until evenly pink.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with sliced fresh strawberries.

Tips

Ripe, red strawberries give the prettiest pink.
Blend only briefly once the yogurt is in, or the base turns thin and runny.
Leftovers: smooth the top flat, refreeze, then run the program again before serving.

Texture not right? Find the fix in Texture help.

Why it works

Blending the berries with sugar first dissolves it in their juice. Greek yogurt adds the protein and fat that keep the water in the strawberries from freezing icy.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

128kcal

5 gProtein

3 gFat

21 gCarbs

20 gSugar

Whole tubpint: 511 kcal, 21 g protein767 kcal, 32 g protein (709 ml24 oz). Contains: Milk.

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