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Lilly’s Table

 
 
Strawberry Cheesecake Baked Oatmeal
© Lillys-Table.com Photo of Strawberry Frozen Yogurt
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Strawberry Frozen Yogurt

from Strawberry Cheesecake Baked Oatmeal with Strawberry Frozen Yogurt, the Week of May 6, 2012.
View the next recipe for this meal.

1-2-3 ingredients. Seriously. Make it as sweet or as tart as you like. It is so similar to our morning yogurt ritual, that we see no reason to not enjoy this for breakfast. Or after dinner. Or a mid-day snack. Or midnight snack. The trick is Greek or strained yogurt. Which is easy to make* if you can’t find the greek kind, just plan to buy twice as much yogurt and have a coffee filter or cheesecloth handy.

Ingredients

  • 2 cups greek yogurt, or strained yogurt*
  • 2 cups strawberries
  • 2 tablespoons honey, more or less as desired

Serving Size: 4 People

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Preparation Instructions

Remove the stems of the strawberries, soak, drain and chop into bite-sized pieces. Drizzle on half of the honey. Allow the strawberries to sit in the fridge with the honey, stir periodically but allow the juices to release a bit, at least 10 minutes up to overnight.

Combine with the Greek or strained yogurt and the remaining honey. Place in an ice cream maker according to the machine’s instructions. Enjoy right away semi-soft, or freeze.

You don’t own an ice cream maker? Place the mix directly in the freezer and stir periodically if you want a semi-ice cream like consistency.

If frozen, allow it to sit at room temperature for 5-10 minutes before serving or enjoying.

*To make strained yogurt:
Use twice the amount of plain yogurt (low-fat or whole work) and place in a coffee filter or cheese cloth in a strainer above a bowl. Place in the fridge and allow to drip over night. It will reduce approximately in half and then it will be ready to use.