The Messy Baker Blog

Fresh Strawberry Frozen Yogurt ~ #SundaySupper

I’m finally participating in #SundaySupper again. I usually participate every week, but recently I’ve been posting sporadically because life has been busy. Finding balance has been tough. I’m getting ready to graduate (May 14th is my last day!), I’m currently training for a 5k, and I’ve been developing several new recipes for various companies I’m working with. It’s all very exciting, but also very time consuming. I’m just happy to be back in action with my virtual family this week!

This week we’re being challenged to make something outside of our comfort zone. Maybe try a new cooking method, saute instead of whisk, bake instead of fry, tackle a new cuisine, or cross something off of your bucket list. No matter how we do it, we’re pushing fear aside and trying something new.

Since a majority of my baking is decadent, full-fat recipes, I decided to challenge myself with a skinny recipe. I have several ice cream recipes on my site, but no frozen yogurt. As Barney Stenson would say, “Challenge accepted!”

Frozen yogurt is a bit tricky. You wouldn’t think it would be, but there are certain rules that need to be followed for frozen yogurt success. Of course I didn’t do my research before I dove in full force–typical! The first time I made the yogurt, I used fat-free greek yogurt. The yogurt base tasted amazing. I took it out of the freezer the next day to taste it, and it was rock solid–hard as a brick! I let it sit at room-temperature for half an hour and tried again with no luck; it was still frozen solid.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7098

“What’s a girl gotta do to get a taste of frozen yogurt,” I yelled. Was it lady like? No. But who can be lady like in a time of yogurt desperation? Back to the drawing board I went.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7100

After some extensive research, I learned that fat-free yogurt freezes into a massive solid brick. Duh! That’s like the weather man telling me it’s raining outside when I’m clearly staring out my window at the monsoon that’s happening on the other side.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7106

When making frozen yogurt, you’ll want to use whole-milk, total-fat Greek yogurt. In this instance, fat is a good thing. The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument. Seriously, I could have inflicted some significant pain with my first batch of yogurt. The fat keeps the yogurt soft enough to scoop.

You want to be able to scoop the frozen yogurt, not use it as a murder weapon. The fat keeps the yogurt at a scoop-able consistency.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7113

I gifted this frozen yogurt to my grandfather, and he loved it…as did everyone else in my family. The Greek yogurt gives this frozen treat a lovely tanginess. The lemon pairs perfectly with the strawberries and brightens it up a bit.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7094

Enjoy!

Check out the other #SundaySupper recipes:

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines  from Big Bear’s Wife

5.0 from 4 reviews

Fresh Strawberry Frozen Yogurt
 
Author:
Recipe type: Frozen Yogurt, Ice Cream
Ingredients
  • 32 oz. plain whole-milk Greek yogurt
  • ¾ cup sugar
  • 1 tsp. vanilla paste
  • 2 cups strawberries, chopped
  • ½ tsp. sugar
  • zest of 1 lemon
Instructions
  1. In a large bowl, whisk together Greek yogurt, sugar, and vanilla paste. Cover and place in the refrigerator for at least 1 hour.
  2. In a small bowl, mix strawberries, sugar, and lemon zest. Allow the mixture to macerate for 10 minutes. Using a fork, slightly mash the strawberries.
  3. Freeze the yogurt mixture in your ice cream maker according to the manufacturers’ instructions. During the last few minutes of churning, add the strawberries.
  4. Transfer the yogurt to a freezer-safe container and freeze for at least 4 hours before serving.
  5. Notes- You may need to allow the frozen yogurt to set at room-temperature for 15-20 minutes before scooping.

 

   

65 Responses to “Fresh Strawberry Frozen Yogurt ~ #SundaySupper”

  1. #
    1
    The Ninja Baker — April 28, 2013 at 4:27 am

    Thank you, Jennie, for all your hard work and R & D on behalf of die-hard frozen yogurt fans like yours truly. Your strawberry dessert looks divine. Your grandpa is a lucky fellow =)

    P.s. Congratulations on successfully completing your courses and graduating May 14th. Woo too!

    Reply

  2. #
    2
    Katy — April 28, 2013 at 5:53 am

    Your frozen yoghurt looks and sounds delicious – I have never made it before so at least I will know not to try it with fat-free yoghurt!

    Reply

  3. #
    3
    CCU — April 28, 2013 at 6:34 am

    Mmmm, I am dying for a bite of this yoghurt, looks perfectly refreshing :D

    Cheers
    Choc Chip Uru

    Reply

  4. #
    4
    Paula @ Vintage Kitchen — April 28, 2013 at 7:42 am

    Perfect way to use your fresh strawberries. I love the idea of frozen yogurt and make it with mango sometimes, and it froze rock solid a few times… Will keep your comments in mind next time. Those scoops look amazing Jennie!

    Reply

  5. #
    5
    Jennifer @ Peanut Butter and Peppers — April 28, 2013 at 8:35 am

    I have made greek yogurt with non-fat and 2%, but still rock solid. I have to try your whole fat yogurt recipe!! It looks incredible and i love that you used strawberries!!

    Reply

  6. #
    6
    Renee — April 28, 2013 at 8:46 am

    Adding to my list of things to make with the fresh strawberries I’m getting at the strawberry farms right now. My husband and I used to go out to get frozen yogurt a lot. Like you, I’ve only made ice cream (or sorbet). Thanks for the tip on using the full fat yogurt or I probably would have done the same and wound up with a brick too.

    Reply

  7. #
    7
    Conni @FoodieArmyWife — April 28, 2013 at 9:13 am

    Mmmmm. I love strawberry ice cream – and I love frozen yogurt. I’ll have to give this a try after we get moved!

    Reply

  8. #
    8
    Jen @JuanitasCocina — April 28, 2013 at 9:43 am

    Ugh…the torture of not being able to get the frozen yogurt out!!!

    Reply

  9. #
    9
    Family Foodie — April 28, 2013 at 10:53 am

    So glad you are back. We missed you! Promise me you will make this for me one day!

    Reply

  10. #
    10
    Carla — April 28, 2013 at 11:20 am

    I never would’ve guessed how hard frozen yogurt is making. I’ll have to try this when strawberries are in season! And not feel as guilty :D

    Reply

  11. #
    11
    Anna @ Crunchy Creamy Sweet — April 28, 2013 at 11:29 am

    I LOVE frozen yogurt! And fresh strawberries! Me want!!

    Reply

  12. #
    12
    Kayle (The Cooking Actress) — April 28, 2013 at 11:31 am

    OOoh lookat you, making frozen yogurt,
    You lady you.

    Reply

  13. #
    13
    Sheila @ Sweet Baked Life — April 28, 2013 at 12:22 pm

    Looks so refreshing! Could use some today on this very hot day!

    Reply

  14. #
    14
    Tara — April 28, 2013 at 12:38 pm

    Your frozen yogurt looks amazing. Nicely done!!

    Reply

  15. #
    15
    Erin @ Texanerin Baking — April 28, 2013 at 12:55 pm

    Hooray for almost graduating! :)

    And this yogurt looks SO good! We only have 10% fat Greek yogurt here so that fat-free yogurt thing… not even an issue. Now strawberries just need to be in season!

    Reply

  16. #
    16
    Diana @GourmetDrizzles — April 28, 2013 at 3:16 pm

    So refreshing and yummy looking! And exciting on all you’re up to these days, congrats on the upcoming graduation!

    Reply

  17. #
    17
    Kate | Food Babbles — April 28, 2013 at 5:10 pm

    Yum!! Love the strawberries and lemon together! It sounds so fresh and I also love that it’s healthier with that Greek yogurt in there. Lovely!

    Reply

  18. #
    18
    Stefanie @ Sarcastic Cooking — April 28, 2013 at 6:16 pm

    Delicious! I never would have thought about the full fat vs non-fat yogurt freezing differences. Who knew. This looks so lovely. Now, all I need is an ice cream maker! Womp, womp!

    Reply

  19. #
    19
    Dorothy at ShockinglyDelicious — April 28, 2013 at 7:32 pm

    That looks GOOD! No, GREAT!

    Reply

  20. #
    20
    Jenn and Seth — April 28, 2013 at 7:54 pm

    your frozen yogurt looks so yummy and delicious! i have some fresh strawberries sitting in the fridge waiting to be deployed into something, i’ll have to use them in this!

    Reply

  21. #
    21
    Soni — April 28, 2013 at 8:31 pm

    Ooh I love frozen yoghurt and I also use Greek yoghurt in mine :) Makes its all nice and creamy :) Perfectly summery!!

    Reply

  22. #
    22
    The Wimpy Vegetarian — April 28, 2013 at 10:37 pm

    I’m so glad you made this! I too have had the experience of hard as a brick frozen yogurt! I haven’t tried it with full fat, and clearly need to. I also wondered if I add a little wine to it since that helps the texture of sorbet. Pinning to make this soon!!

    Reply

  23. #
    23
    Amy Kim (@kimchi_mom) — April 28, 2013 at 11:41 pm

    I’ve been thinking about getting the ole ice cream maker out of the basement and making something. Perfect timing! I’ll try this recipe out!

    Reply

  24. #
    24
    Stephanie @ Eat. Drink. Love. — April 29, 2013 at 1:15 am

    Frozen yogurt is tricky!! This looks so perfect for summer!

    Reply

  25. #
    25
    Tammi @ Momma's Meals — April 29, 2013 at 6:18 am

    Congrats on your graduation Jennie!! Can’t wait to see what you and your blog have to share with us!! Love your new adventure, I’ve always wanted to attempt frozen yogurt! Kudo’s to you for trying!

    Reply

  26. #
    26
    Laura | Small Wallet, Big Appetite — April 29, 2013 at 7:27 am

    I actually prefer the taste of frozen yoghurt over ice cream so I am really excited about this recipe. As soon as it warms up I am going to make a batch. :)

    Reply

  27. #
    27
    Sarah | Curious Cuisiniere — April 29, 2013 at 9:55 am

    That looks so good! And very good to know about the necessity of fat.

    Reply

  28. #
    28
    Kim@Treats & Trinkets — April 29, 2013 at 10:34 am

    I’m totally giggling at the idea of frozen-yogurt-as-murder-weapon. Hrm, might just be the perfect crime.

    I’d much rather eat this frozen yogurt, though. Looks so delicious!

    Reply

  29. #
    29
    sally @ sallys baking addiction — April 29, 2013 at 10:44 am

    I feel your pain – I’ve tried making frozen yogurt with fat free greek yogurt before too. Did NOT work. This looks so, so good. And I love your Anthropologie bowl! I have the same one :)

    Reply

  30. #
    30
    Sarah — April 29, 2013 at 4:01 pm

    Oh my goodness! I think I need to break out the ice cream maker again…

    Reply

  31. #
    31
    Nancy @ gottagetbaked — April 29, 2013 at 4:33 pm

    Lmao –> “The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument”. So awesome! Your final product looks amazing, Jennie – so smooth, creamy and studded with strawberries. Congrats on the upcoming graduating, I can imagine how excited you are. I was in post secondary for nine torturous years and I was beyond ecstatic when I finished. Whoop it up hard, girl, you deserve to celebrate! And I can’t wait to see the new recipes you’re developing.

    Reply

  32. #
    32
    Anita at Hungry Couple — April 29, 2013 at 5:47 pm

    Yum. And yes, frozen yogurt should not be able to double as a murder weapon. Hahahahaha

    Reply

  33. #
    33
    Lori @ Foxes Love Lemons — April 29, 2013 at 11:07 pm

    Haha, love the Barney Stinson quote. Just wish that show was as good as it used to be years ago :)

    This yogurt looks amazing. I LOVE that you added lemon zest, because there’s no better combo than berries and lemon.

    Reply

  34. #
    34
    Stacy — April 29, 2013 at 11:16 pm

    Now how do you know that I don’t want to use it as a murder weapon, Jennie? Seems ideal actually, since the evidence would melt after the deed was done. :) I love that you put lemons with the strawberry! I can just taste that tangy sweetness! And it is so beautiful as well.

    Reply

  35. #
    35
    amy @ fearless homemaker — April 30, 2013 at 10:02 am

    Excellent challenge for yourself! I have made plenty of ice cream, but never a skinnyfied fro-yo, so this would be a good challenge for me, too. Yours looks SO good – now you’ve got me craving fro-yo!

    Reply

  36. #
    36
    Donalyn@The Creekside Cook — April 30, 2013 at 10:12 am

    This looks so wonderful – I can’t wait for the fresh strawberries to come into season around here, so I can give this a try!

    Reply

  37. #
    37
    Susan — April 30, 2013 at 4:39 pm

    What would we do without you and your research? Also who knew that the fat free yogurt would freeze so hard! This looks so fabulous that I might have to give it a go, you know after I remember to buy full fat yogurt!

    Reply

  38. #
    38
    Baker Bettie — May 1, 2013 at 7:12 am

    That is so beautiful! I actually had never thought of the full fat vs fat free freezing results either. But that makes complete sense! I’m going to have to try this soon. I have never made frozen yogurt either. That looks delicious!

    Reply

  39. #
    39
    Audra | The Baker Chick — May 1, 2013 at 12:29 pm

    Yum! I love strawberry season- and your frozen yogurt looks creamy and delicious!

    Reply

  40. #
    40
    Georgia @ The Comfort of Cooking — May 1, 2013 at 12:38 pm

    This looks so yummy, Jennie! So perfect for all the juicy, fresh strawberries that have been cropping up in our farmer’s markets!

    Reply

  41. #
    41
    Chung-Ah | Damn Delicious — May 1, 2013 at 1:42 pm

    Love this! And just in time for summer too!

    Reply

  42. #
    42
    Julia — May 1, 2013 at 2:11 pm

    Oh it’s so fresh and healthy and delicious! I’m making frozen yogurt soon – was thinking vanilla but now I may have to switch to strawberry!

    Reply

  43. #
    43
    Dorothy @ Crazy for Crust — May 1, 2013 at 5:37 pm

    This looks gorgeous, and sounds even better!

    Reply

  44. #
    44
    Jocelyn @BruCrew Life — May 2, 2013 at 1:57 pm

    It looks fabulous!!! I would never have thought about the fat factor either. Glad you worked that out for us :-)

    Reply

  45. #
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    Walid — February 7, 2014 at 11:38 am

    mmmm, Great recipe thank you jennie

    Reply

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