Strawberry Frozen Yogurt Recipe

As rich and creamy as ice cream, this Strawberry Frozen Yogurt Recipe has a refreshing quality, perfect for hot summer days.

By Jean Picard
July/August 2012
Strawberry Frozen Yogurt Recipe
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This Strawberry Frozen Yogurt Recipe is rich, creamy and will cool you down on a hot, hot day.
Lori Dunn
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It simply wouldn’t be summer without Strawberry Frozen Yogurt. Every bit as rich and creamy as ice cream, this yogurt also has a “refreshing” quality that cools when the temperature is soaring. Even better, it has no fat if made with nonfat yogurt. This delicious confection definitely needs to come out of the freezer a bit ahead of time for easier scooping and serving.

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Homemade Ice Cream Recipes 

Strawberry Frozen Yogurt Recipe

32 ounces Homemade Yogurt Recipe or organic plain nonfat yogurt
1 1/2 cups hulled and sliced strawberries
2/3 cup sugar
Pinch salt
1 1/2 teaspoons vanilla extract
2 tablespoons Grand Marnier or triple sec, optional

Using cheesecloth in colander set over bowl, strain yogurt for at least 4 hours in refrigerator. Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.

By hand or in food processor, chop strawberries as finely or as coarsely as you like. Place in medium bowl (use 2-quart glass measure to make pouring into the machine easier); stir in sugar. Let macerate for 1 hour.

Add strained yogurt and remaining ingredients to strawberries; whisk until thoroughly mixed. Cover and refrigerate for at least 4 hours or overnight. 

Freeze in ice cream maker according to manufacturer’s instructions.

Transfer soft frozen yogurt to freezer-safe airtight container and place in freezer for at least 4 hours. Remove from freezer 15 minutes before serving. Yields about 5 cups.

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