As someone who needs (yes NEEDS) dessert to cap off my day, I always appreciate a sweet treat that I can enjoy with a little less guilt than, say, a couple or four chocolate chip cookies. I love when the weather turns warmer and my taste buds start craving more fruit heavy desserts (raspberry and rhubarb crisp, anyone?!) and it actually started earlier this year since I’ve had some pretty strong fruit pregnancy cravings lately.
I was recently sent Cheryl Sternman Rule’s new cookbook Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food to try out and make a recipe from as part of Stonyfield’s Clean Plate Club. While it was really tough to pick just one from the absolutely gorgeous cookbook, I happily settled to make her Strawberry Frozen Yogurt. It sounded like the perfect light spring dessert!
I noticed right from the first glance at this recipe that it was not your typical frozen yogurt recipe. Not only is there a splash of balsamic vinegar in the frozen yogurt, but also fresh rosemary.
I love the combination of balsamic vinegar and strawberries and it was no exception in this dessert. The vinegar is super subtle but definitely adds something special. I was actually afraid Marc wouldn’t be a fan, as he likes his classic flavors, but he loved it. However, I completely spaced buying fresh rosemary at the store, so it didn’t make it into the frozen yogurt. Though I’ll definitely be making it again and trying it with the rosemary.
I was skeptical at how creamy this frozen yogurt would turn out, since it’s made with Greek yogurt, but it definitely did not disappoint. I used Stonyfield’s plain Greek yogurt so not only was it creamy and delicious, but it was high in protein. Dessert win!
I was also sent a new ice cream scoop and strawberry huller from OXO to use while making this yogurt. Ummm…have you guys ever used a strawberry huller?! It’s incredible! It makes hulling strawberries a thousand times easier than doing it with a knife. Bonus that it’s tiny so it doesn’t take u much extra drawer space!
If you think I’ve gone crazy and am abandoning my love for chocolate desserts, have no fear. While I loved this frozen yogurt plain, my favorite way to eat it was with a drizzle of chocolate syrup. It’s the perfect combination of light and fruity with a hint of chocolate!
So tell me – do you tend to crave more fruit-centered desserts this time of year? What’s your favorite fruit dessert?
Strawberry Frozen Yogurt
- 1 pound strawberries preferably organic
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 21/2 cups plain whole-milk yogurt not Greek or 11/2 cups plain whole-milk Greek yogurt
- 1 tablespoon light corn syrup
- 1 tablespoon plus 1 teaspoon finely minced fresh rosemary plus (optional) additional minced rosemary for garnish
- PREP THE BERRIES. In a food processor, pulse the strawberries, sugar, and vinegar in five 1-second bursts. Let stand at room temperature (go ahead and keep it in the food processor), covered, for 1 hour.
- MEANWHILE, PREP THE YOGURT. If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. Add the yogurt to the food processor with the strawberries. (If using Greek yogurt, do not strain, but do not add the yogurt to the berries until after they have stood for 1 hour.)
- PUREE AND CHILL. Add the corn syrup to the yogurt mixture. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
- FREEZE. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. After 20 minutes, add the rosemary. Continue churning until the mixture has fully thickened and is nearly scoopable. You may eat it now, soft-serve style, but I recommend transferring it to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil. Freeze for several hours.
- SERVE. Let the yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry scoop. Garnish sparingly with rosemary.
I am working with Stonyfield and Oxo for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.