After TJ and I went strawberry picking, my brain started filling with ideas of what to make with them. I kept coming back to frozen yogurt, surely a little influenced by the increasing temperatures outside. I’ve never tried making my own frozen yogurt before, and I was a little skeptical that it would taste as good as “froyo” from a shop.

To my excitement, it tasted even better! The freshness of the strawberries gives it a fantastic sweetness, and the texture was smooth and perfectly ice cream-like. This recipe is definitely a winner, and I have a feeling we’ll be making it multiple times throughout the summer.

Spoiler alert: we can just go ahead and call this “frozen treat week”, because I’ll be sharing another frozen dessert recipe on Friday. Exciting!

Printable Recipe
Makes about 1 quart

ingredients:
1 pound fresh strawberries
2/3 cup sugar
1 cup low fat vanilla yogurt
1 tsp lemon juice
1 tsp vanilla

instructions:
Slice the strawberries into small pieces.

In a small bowl, combine the strawberries and the sugar, stirring to dissolve. Cover and let stand for about 30 minutes.

Puree the strawberries and their liquid with the yogurt, lemon juice, and vanilla in a food processor.

Refrigerate the mixture for an hour, then pour into your ice cream maker according to the manufacturer’s instructions.

Serve immediately as soft serve, or freeze for a few hours for a more traditional ice cream texture.

Enjoy!

Adapted from The Perfect Scoop

Have you ever made frozen yogurt? What’s your favorite thing to make with fresh strawberries?