Strawberry frozen yogurt in one minute flat

Author Notes

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