Make your own homemade, rich and creamy Frozen Strawberry Yogurt with four simple ingredients including fresh strawberries and reduced fat plain Greek yogurt.
My family loves ice cream. Seriously. If I bought it, they would go through two tubs of ice cream a week! Since they enjoy it so much, I thought I would help them out a bit by making their favorite treat a little healthier by using Greek yogurt.
I've made and shared my recipe for Strawberry Ice Cream a couple of years ago and it was one of their favorites so I decided to make it again, this time using healthier and less ingredients.
This recipe for Frozen Strawberry Greek Yogurt was incredibly creamy, it hardly tasted like we were eating yogurt at all!
How do you make Frozen Strawberry Greek Yogurt?
First off, you'll need an ice cream maker. The one I have I received as a birthday gift from my mom a few years ago, but you can get them under $75. Hint. Hint. Mother's Day is right around the corner! 😉
I love mine because it's simple to use and I can make ice cream, frozen yogurt and sorbet all with the same machine.
I just keep the freezer bowl in my freezer after each use so that when the mood strikes, it will be cold and ready to go because my family tends to crave ice cream at the oddest times.
For this recipe, you'll only need four ingredients: fresh strawberries, 2% plain Greek Yogurt, sugar and vanilla extract. I suppose you can use frozen strawberries as well, but you would have to defrost them first so that you can dice them into smaller pieces.
As for the yogurt, I used and highly recommend Fage brand. (And no, this is not a sponsored post. I really do love and eat their yogurt daily.) I don't know what the difference is with their brand versus some other popular brands, but I really love the creaminess of Fage.
First combine the yogurt with the sugar in a large bowl, then mix with a handheld , blender until most of the sugar has dissolved; about 1-2 minutes on medium.
Next, chop the strawberries into smaller pieces (once they've been washed of course) and add them to the bowl along with the vanilla. Mix together, then pour into the maker's freezer bowl. Turn the machine on and let it churn for about 25 minutes.
Place the frozen yogurt into a plastic container with a lid or a loaf pan covered tightly with plastic wrap. I like to use the bottom of a juice glass to press down on the wrap to adhere to the yogurt so that it reduces the air and gives it a tighter seal.
Finally, place the pan into the freezer for about 1-2 hours until the yogurt sets.
How do you store frozen yogurt?
Though I used a regular sized loaf pan, I highly recommend placing the frozen yogurt into smaller containers or loaf pans because this recipe makes 12-½ cup servings; especially if you're not going to eat it all in one sitting.
What I found was that if the yogurt was frozen for more than 2 hours, it got extremely hard and I had to let it sit out at room temperature before being able to scoop.
My family LOVED this healthier version of Frozen Strawberry Greek Yogurt and so did I.
I did a nutritional analysis comparing this Frozen Strawberry Greek Yogurt to my Strawberry Ice Cream recipe and here's what I found per serving:
- Calories reduced by 51%
- Fat grams reduced by 86%
- Cholesterol reduced by 86% (a plus for me as I'm managing my high cholesterol through diet and exercise instead of medication)
- Protein grams increased by 81%
Pretty amazing huh?! And you won't even miss the added calories, trust me. ~Enjoy!
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Frozen Strawberry Greek Yogurt
- 16 oz. Fresh Strawberries, washed, hulled and chopped
- 35 oz. Plain 2% Greek Yogurt
- 1 c. Granulated Sugar
- 1 tsp. Vanilla Extract
- Combine the yogurt with the sugar in a large bowl, then mix with a handheld , blender until most of the sugar has dissolved; about 1-2 minutes on medium.
- Next, chop the strawberries into smaller pieces and add them to the bowl along with the vanilla. Mix together with a spatula, then pour into the maker's freezer bowl. Turn the machine on and let it churn for about 25 minutes.
- Place the frozen yogurt into a plastic container with a lid or a loaf pan covered tightly with plastic wrap. (I like to use the bottom of a juice glass to press down on the wrap to adhere to the yogurt so that it reduces the air and gives it a tighter seal). Then, place the pan into the freezer for about 1-2 hours until the yogurt sets.
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