American · Snack
Strawberry Frozen Yogurt
A creamy, tangy frozen treat made by blending frozen strawberries with thick Greek yogurt and a touch of honey. It is naturally fruity, high in protein, and needs no ice cream maker.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 68% · Fat 3% · Protein 29%
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Ingredients
For 4 servings- 3 cups450 gFrozen strawberries, unsweetened
- 1 1/2 cups340 gPlain nonfat Greek yogurt
- 2 tbsp42 gHoney
- 1 tbsp15 gLemon juice
- 1 tspVanilla extract
- 1 small pinchSalt
- 1/2 cup75 gFresh blueberries, for topping (optional)
Steps
- 1
Let the frozen strawberries sit at room temperature for 5 minutes so they blend more easily.
- 2
Put the strawberries, Greek yogurt, honey, lemon juice, vanilla and salt into a food processor or high-powered blender.
- 3
Blend, stopping to scrape down the sides, until completely smooth and creamy with no icy lumps.
- 4
Taste and adjust sweetness or tang if needed, then blend briefly again.
- 5
Spread the mixture into a shallow freezer-safe container and smooth the top.
- 6
Freeze for about 60 minutes, stirring once halfway, until firm enough to scoop.
- 7
Scoop into bowls and top with fresh blueberries if using.
- 8
If frozen longer and very hard, leave it on the counter for 10–15 minutes to soften before scooping.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use a thick unsweetened soy or coconut yogurt instead of Greek yogurt and maple syrup instead of honey.
- Swap the honey for maple syrup or agave if you prefer a different sweetener or are serving it to a child under one year old.
- Use frozen mixed berries or frozen mango in place of some of the strawberries for a different flavor.
- Top with sliced fresh strawberries or raspberries instead of blueberries if that is what you have on hand.
Storage
Keep leftovers in a covered freezer-safe container in the freezer and use within about 2 weeks, since it turns icier and harder the longer it sits. Let it soften on the counter for 10 to 15 minutes before scooping, and do not refreeze any that has fully melted.
Make ahead
You can blend and freeze it up to a few days ahead; just plan for 10 to 15 minutes of softening time before serving, or re-blend briefly in the food processor for a creamier texture.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (213 g) | Per 100 g | |
|---|---|---|
| Calories | 125 kcal | 59 kcal |
| Protein | 9.2 g | 4.3 g |
| Carbohydrates | 22.4 g | 10.5 g |
| of which sugars | 16.7 g | 7.8 g |
| Fiber | 2.4 g | 1.1 g |
| Fat | 0.5 g | 0.2 g |
| of which saturated | 0.1 g | 0 g |
| Sodium | 82 mg | 38 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
