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Strawberries and Cream Frozen Yogurt
adapted from David Lebovitz [1]
Dessert | Servings: 1 quart
Prep time: 20 min | Total time: 9 hours
These are directions for making this recipe without an ice cream maker. If you do have one, you just need to do Steps 1-3 and then follow your ice cream maker instructions. Then start at Step 7 to add in the cream cheese sauce.
Ingredients
- 16 oz. fresh strawberries, sliced
- 2/3 cup sugar
- 2 tsp. vodka (This is optional, it helps keep the frozen yogurt softer after it’s frozen)
- 1 cup low-fat Greek-style vanilla yogurt (you can use regular instead of low-fat to get an even creamier consistency)
- 1/2 cup half and half (I’d reduce this to 1/4 cup if using regular yogurt)
- 2 tbsp. lemon juice
Cream Cheese Sauce
- 4 oz. cream cheese (regular or low-fat, not fat free)
- 1/4 cup half and half
- 1/3 cup sugar (or more to taste)
- Low-fat or Skim milk
Process
- In a medium bowl, mix together strawberries, sugar and vodka (if using). Cover with plastic wrap and set aside for at least 2 hours (at room temp), stirring a few times.
- Pour strawberry mixture into a blender along with the yogurt, half and half and juice. Mix well.
- Pour mixture through a fine-mesh strainer into a medium metal or plastic bowl, preferably one with a cover. If you don’t have a cover for it, cover with plastic wrap.
- Place in freezer to chill. After an hour, take it out and use a hand mixer or a sturdy whisk to whip it vigorously (you’ll get the best results with the mixer). Make sure to break up all the frozen sections around the edges. This may seem counter-intuitive, but this helps make it really creamy in the end. Put back in the freeze.
- Keep checking every 45-60 minutes and whipping/breaking it up. It should take about 4-6 hours depending on your freezer. You still want it to be soft enough to add in the cream mixture.
-
When the frozen yogurt gets to a consistency you are happy with, make the cream cheese sauce. Combine cream cheese, half and half, and sugar in a mixer bowl and mix until smooth. The consistency should be similar to a creamy salad dressing: thick, but pourable. If you need to thin it out, add 1 tablespoon of milk at time until it’s easier to pour.
There are few different ways you can add the cream cheese sauce:
a. Transfer half of your frozen yogurt to a new bowl and pour half of the cream mixture on top, repeat with the rest of the frozen yogurt and cream cheese. Gently drag a spatula or knife through the mixture to swirl it around.
b. Use a spoon or knife to dig out 2-4 holes down through the frozen yogurt to the bottom of the bowl, then pour the cream mixture into the holes. Gently drag a spatula or knife through the mixture to swirl it around.I wanted to have big chunks of the cream cheese when I scooped it out, so I chose the second method and didn’t really swirl it around too much. I also folded some of the cream cheese sauce into the ice cream first, which gives the frozen yogurt a tart strawberry cheesecake taste. You may also want to mix in some sliced strawberries.
- Put back into the freezer to harden for another hour or so. It’s really good served with graham cracker crumbs sprinkled on top!
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Strawberries and Cream Frozen Yogurt
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Ingredients
Process
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