Strawberry Frozen Yogurt

I have a confession: I don't really like Greek yogurt. I feel like I SHOULD, cause it's all the craze, but I just prefer regular old yogurt for breakfast. I do like to use Greek yogurt in place of sour cream, mayo or butter or oil in baked goods though - and now I have another great use for it - this delicious frozen yogurt!

Strawberries have been so good this spring, and I have eaten my fair share. When I bought a few too many recently, it was the perfect excuse to make this. Chock full of strawberry flavor, this is a delightful dessert after any meal. And it has only 4 ingredients... (and one optional one!) This recipe does have several steps that take a bit of time in between, so be sure to plan ahead.

Start by slicing the strawberries and placing them in a bowl - a glass bowl is best, and you want plenty of room to be able to stir them up good. Pour the sugar over,

and add the vodka or kirsch, if you're using that. (It's totally optional.) Stir up the strawberries so they're all coated

then cover with plastic wrap and let sit at room temperature for 2 hours, stirring once in a while. After the 2 hours, the strawberries will have given up much of their juice.

Now pour the strawberry mixture into your food processor or blender. Add the lemon juice and yogurt,

and process til the mixture is smooth. Pour it back into the strawberry bowl (just to save on dish washing!), cover and refrigerate for at least one hour. Pour into the freezer container of your ice cream maker, and let it churn for 15-20 minutes or until the yogurt is soft-serve consistency.

Transfer the frozen yogurt to a freezer safe container and freeze for a couple hours or until your desired consistency. This will freeze hard, so you'll need to let it sit at room temperature for 10 minutes or so to make it scoop-able.

One year ago: Fettucine with Ham and Broccoli
Two years ago: Buckeye Brownies
Three years ago: Wild Rice Quiche

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Strawberry Frozen Yogurt

1 pound strawberries
2/3 cup sugar
2 tsp. vodka or kirsch, optional
1 tsp. lemon juice
1 cup plain Greek yogurt

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and lemon juice. Pulse the machine until the mixture is smooth. Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Transfer to a freezer safe bowl and freeze til desired consistency. Makes 1 quart.

Recipe Source: David Leibowitz