strawberry frozen yogurt
from The Neely’s of Food Network

4 cups strawberries, hulled and chopped
3/4 cup sugar (I used 1/2 cup and it was fine)
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon rum
1 vanilla bean, halved lengthwise and seeds scraped
1 cup plain whole-milk Greek yogurt (I used 1 1/4 cups)
 
cook notes:
I used a spice rum Captain Morgans. Do not try and use a non-fat or low fat yogurt--you 
will have ice milk (unless you like that).  I used only a 1/2 cup of sugar; just felt the 3/4 cup 
was too much. This is an excellent recipe--really good and solid.

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.
Makes about 1 quart.