Not only is this recipe simple and fast, but it's a perfectly addicting, almost always available treat, quicker to make than it is to describe, and it requires no measuring, waiting, or fussing. This dessert even provides its own sauce. With a sprinkling of chopped nuts, it becomes a summer sundae, and is pretty enough to serve for dessert. I confess, though, I've had it for breakfast, while sitting in the backyard and watching a bunny nibble my zinnias. Though I've provided measurements, they are only suggestions, as the actual proportions can vary quite a bit, depending upon the size of the berries, and personal preferences for sweetness, and fruit to yogurt ratio. Upping the sugar actually helps the strawberries taste strawberry-er, but itry to keep the sugar as low as possible, just because.
I have tried this with raspberries, blueberries, and peaches, and all are tasty, but strawberries are most likely to be in my freezer, and, in fact, result in the best texture and flavor. Mixing berries is also good, but keep the strawberry proportion highest.
Because the proportions are so flexible, I almost don't consider it a recipe, more a description of technique. The short form is, Pulse frozen fruit and sugar to a fine purée. 2. Add yogurt until texture is of soft serve consistency, but still a dark pink. 3. Serve, scalping sides of processor bowl to top the now frozen yogurt. —Hloper
2 to 4
Greek yogurt, non, low, or full fat
Sugar, or to taste
Fresh lemon juice, optional
Chopped nuts, optional
In This Recipe
Put frozen strawberries in food processor and add sugar to taste. Bang them about a bit as you pulse, and then give them a good whirl. You may have to open the processor and cut down some of the biggest strawberries, and you're going for a nice fine chop. The berries will adhere to the sides and even the lid, but don't scrape this down. As they macerate with the sugar, they are creating your sauce! Add the lemon juice if you have fresh, if not, it's ok. Don't under process, thinking that when the yogurt is added, you will get a minced texture. Process the berries until they have the texture of coarse sand.
Now add the yogurt, and blend until its the consistency of soft serve ice cream. Five to ten pulses should do it. If not creamy enough, add more yogurt. Blend.
Scoop the frozen yogurt into a dish, and then using a tsp, gather some of the sugary chopped berries that have stuck to the lid and sides to top desert. (This is where one appreciates having added more sugar than I've suggested. Go with your conscience, or the occasion!)
Sprinkle with chopped nuts if you have them