Strawberryfrozenyogurt Recipes

EASY AND DELICIOUS STRAWBERRY FROZEN YOGURT

Steps:

• Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
• Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container.
• Freeze according to manufacturer's directions for a soft-serve consistency.

STRAWBERRY FROZEN YOGURT

Steps:

• A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.
• Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.
• Add the strawberries with their juices to a food processor. Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.
• Place in the refrigerator to chill for 1 hour.
• Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
• Place in the freezer for several hours until hard enough to scoop.

STRAWBERRY FROZEN YOGURT SHAKES

Steps:

• Put the sliced strawberries, honey and vanilla in a blender and add enough water to blend to a smooth consistency (about 3 tablespoons). Pour the strawberry sauce into a small pitcher or bowl and set aside.
• Add the frozen yogurt and milk to the blender and blend until smooth. Pour some strawberry sauce into two tall glasses. Add the milkshake mixture and top with the whole strawberries, marshmallows and more strawberry sauce. Serve immediately.

STRAWBERRY FROZEN YOGURT

Steps:

• Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
• In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
• Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

FROZEN STRAWBERRY YOGURT

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

STRAWBERRY FROZEN YOGURT

Steps:

• Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve.
• Cover and let stand at room temperature for 1 hour, stirring every so often.
• Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
• You may press the mixture through a mesh strainer to remove any seeds; this is optional.
• Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer's directions.
• May eat right away or transfer to freezer container and freeze several hours for firmer texture.

STRAWBERRY ICE LOLLIES

Steps:

• Tip the strawberries into a blender, food processor or smoothie-maker and blitz to a purée. Add the yogurt and blitz again to combine. Taste for sweetness and add as much sugar or honey as needed - this will depend on the ripeness of the fruit as well as your personal taste.
• Divide the mixture evenly between the holes of a six-hole ice lolly mould - they should be filled to the brim. Insert the lolly sticks and freeze for 4 hrs or until solid. Will keep frozen for up to a month.