Strawberry Frozen Yogurt
From the kitchen of Once Upon a Plate
Makes about 1 quart
3 cups hulled and halved fresh strawberries
1 to 2 Tablespoon fresh lemon juice
2/3 cup to 1 cup sugar or Splenda, depending upon how sweet the strawberries are, and how sweet you like your desserts
pinch salt (optional)
1/2 cup whole milk
1 1/2 cups full fat yogurt (if using low or non fat, then add 2 Tablespoons cream to enrich)
If using sugar, dissolve it with the lemon juice in a small pot over medium heat; allow to cool.
Place the strawberries, lemon juice, salt, and sugar-lemon syrup or Splenda in food processor bowl, fitted with metal blade. Process until smooth.
Add the milk and yogurt to food processor bowl, process until thoroughly mixed. Chill mixture in refrigerator for at least an hour (or several hours) before adding to ice cream maker.
This usually takes about 20 to 30 minutes to freeze in my Cuisinart ice cream maker.
Serve immediately or keep in freezer until served. *
Makes about 1 quart.
* Note: It is best to enjoy this frozen yogurt the same day you make it, as it will get icy if it stays in the freezer for more than 8 hours.
If you want to be able to store it longer and prevent it from getting icy, add a tablespoon of vodka or kirsch to the mixture right before churning.