Mark your calendars because National Frozen Yogurt Day is celebrated every year on February 6th.
Frozen Yogurt is a frozen dessert made with yogurt and sometimes other dairy products. It is usually more tart than ice cream, as well as lower in fat (due to the use of milk instead of cream). It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve.
Ingredients
- 2 cups (16 oz) fresh strawberries
- 1 cup 2% fat Greek yogurt
- 1 lemon
- 1/2 cup white granulated sugar
- 1 tbsp. orange liqueur
Procedure
- Wash and dry the strawberries and lemon
- Slice strawberries into small pieces
- Combine strawberries and sugar
- Roll a lemon on a counter while applying pressure with the palm of one hand
- Cut lemon in half and squeeze both halves through a strainer into the strawberry mixture.
- Remove any remaining seeds from the lemon halves and add them, with the rind, to the strawberry mixture
- Allow strawberry mixture to macerate for 1-2 hours, stirring occasionally until all of the sugar crystals are dissolved
- Discard lemon halves
- Add orange liqueur to the strawberry mixture
- Use a blender of food processor to reduce the strawberry mixture to a puree, but don't over blend
- Stir the Greek yogurt into to the strawberry mixture, mixing until well combined
- Refrigerate strawberry yogurt mixture for at least four hours
- Pour strawberry yogurt mixture into a prepared ice cream maker and mix for approximately 20 minutes, or until the frozen yogurt has reached a firm consistency
- Eat immediately, or freeze for later
Notes
Artificial sweetener or honey can be substituted for up to 1/2 of the sugar.
.................................................................................................................................
.................................................................................................................................
