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Strawberry Frozen Yogurt (Lebovitz)

Strawberry Frozen Yogurt
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 quart

1 pound fresh strawberries, hulled and sliced ½-inch thick
2/3 cup sugar
1 cup plain whole-milk yogurt
1 teaspoon lemon juice

1. Toss strawberries with sugar in a medium bowl, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for about 1 hour, stirring occasionally.
2. Place strawberries and their liquid, yogurt, and lemon juice in a blender or food processor and puree until smooth. If desired, press mixture through a fine mesh strainer to remove seeds.
3. Refrigerate until well chilled, about 1 hour, then freeze in an ice cream maker according to manufacturer’s directions.

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