Help me, Rhonda.
Help, help me, Rhonda.
The recipes-to-post backup is getting out of control. I’ve really just been trying to be consistent in my posting. Every other day seems to be more reasonable than every day, so I’ve been trying to space things out. But I kid you not, I’m about 10 recipes behind.
Still, when I tried this frozen yogurt this weekend, it jumped ahead of the queue. Because it was THAT GOOD, dear reader.
It was close-your-eyes, hold-it-on-your-tongue-to-let-it-melt, I can’t-believe-I’m-having-thirds good.
Thankfully, it’s low-calorie and low-fat, and oh baby, is it good. I triple dog dare you to try to make this last. Seriously, go ahead and try.
- 3c strawberries, hulled and diced
- 1½c whole milk plain yogurt
- ¾c sugar
- 2 tsp lemon or lime juice (use fresh)
- 1 tsp vanilla
- Puree all ingredients in a blender or food processor until well combined and smooth. Pour into a bowl, cover, and refrigerate 1-2 hours or until well chilled. Freeze in ice cream maker according to manufacturer’s directions (in my model, I ran it for about 25 minutes). Transfer to an airtight container and freeze in freezer at least 2 hours before serving.
- Makes about 1¼ quarts