This is my first month participating in a new baking group, What's Baking. Each month, an assigned member of the group chooses a theme that everyone has to follow. The theme for May was "Bake In Season with Spring Produce," which was chosen by our host, Ammie of Adventures In My Kitchen. I was excited about this theme because our local farmer's market just opened, and I couldn't wait to check out what fresh produce the vendors had to offer.
On opening day, I browsed almost all of the stalls at the farmer's market and saw something that immediately caught my attention - fresh strawberries! Several vendors had freshly picked strawberries for sale, and I bought a pint of them. I knew right away what I wanted to make with my haul: strawberry Greek frozen yogurt.
My fresh pint of strawberries from the farmer's market!
Greek yogurt has been one of the latest food trends, and I was not an adopter at all. I tried it once, and it was way too tart for my tastes. I gave it a second try, but this time I bought the kind with sweetened granola and was hooked. Then my husband saw that Ben & Jerry's came out with a line of Greek frozen yogurt. We bought a pint, and it was really, really good. I decided that I needed to make my own and stop paying the $4 per container that the grocery store charged us.
This strawberry Greek frozen yogurt is still a bit on the tart side, but you can certainly add more (or less) sugar to adjust it to your palate. One other thing to note is that many websites said that you need to let the frozen yogurt thaw a bit on the counter before you scoop. I tried scooping immediately from the freezer to take a photo of my frozen yogurt, and chunks flew everywhere! After a few minutes, the yogurt was soft enough to meld together so I could take this photo.
- 1 pound strawberries, rinsed and hulled (I used a pint of fresh strawberries)
- 2/3 cup sugar
- 2 teaspoons vodka or kirsch (optional - I used vodka)
- 1 cup plain whole milk yogurt (I used three 7 ounce containers of plain FAGE lowfat Greek yogurt)
- 1 teaspoon fresh lemon juice (I omitted)
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour (I chilled overnight), then freeze in your ice cream maker according to the manufacturer’s instructions.
Source: Slightly adapted from The Perfect Scoop, by David Lebovitz; recipe can also be found David's website herePin It Now!