I first made this frozen yogurt with the early June berries, and am making it again with other summer fruit.
Whatever fruit you make this with, frozen yogurt is so simple to make, WITHOUT an ice cream maker. You just have to remember to churn!
Variations with complementing herbs work even better and mint works with any fruit.
2.5 cups strained whole yogurt or Greek yogurt for a richer taste
1 cup unrefined sugar
1 teaspoon vanilla extract
fresh mint leaves
1/2 pint fresh strawberries
1. Blend all in food processor, except mint, making sure sugar has dissolved.
2. Freeze. Once it starts freezing a bit, churn. Churn, cover, and freeze about every 45 min, repeat about 10 times total. It works the best with a handheld blender, which crushes the crystals quickly.
3. After last churn, cover with plastic wrap tight on surface & chill for 5 hours, or overnight.
4. Scoop, garnish with mint, & serve right away! Mint can also be added after the last churn so it doesn’t get bruised, but freezes in.