Yes, the title of this recipe is a mouthful, but I wanted to emphasize how easy this recipe is to make. In fact, if you blink while reading it, you might miss it. I am one of those people who loves frozen yogurt. In college, I wouldn’t eat all day so I could run to the local yogurt store and buy the biggest frozen yogurt I could afford topped with toasted almonds. As far as flavors, I am a vanilla-based yogurt person, however if I have to choose – pistachio and coconut are my favorite flavors. I know commercial yogurt is full of additives and God knows what else, but on occasion I still like to enjoy it.
This recipe is for those of you like me, who love frozen yogurt and want to eat a little healthier without all the preservatives and tons of added sugar. Blending up your own frozen yogurt involves three ingredients; good yogurt, fresh or frozen strawberries and maple syrup. I told you this was easy. I think of it as a frozen smoothie.
After pureeing those precious things together, you pour it into a loaf pan and freeze for 3+ hours until soft serve to firm – depending upon your preference. The only caveat is that if you freeze it overnight, you have to let it sit out for 30 minutes before it’s scoopable again. Our home freezers freeze way below good ice cream consistency and turn low-fat treats into rocks – that’s why.
I think you’ll love this little treat and if you prefer it sweeter – go ahead and add another splash of maple syrup to the mix, but not too much because you don’t want to miss out on the fruity tangy taste. Yeah, frozen yogurt day!
2 cups organic Greek yogurt, I used non-fat
8 fresh or frozen strawberries
1/4 cup maple syrup + more for those who like it sweeter
(Makes 1 Pint)
- Add all ingredients into a blender, puree until smooth.
- Pour into loaf pan and cover with plastic wrap. Place pan in freezer. Wait for at least 3 hours.
- Remove from freezer and scoop into cups. Enjoy!