Aaahhhh!!! The movers will be here in 1 week!
I cannot believe that one week from now, a moving company will descend upon our apartment and pack it away until they reunite us in a few weeks in our new home. The military has us moving from Washington to Texas- it’s going to be quite the culture change (especially because we’re both east-coasters!), but we’re excited!
Anyway, with T-minus 1 week and counting, today’s job was to weed through the fridge and discard anything old and decide how to use up the rest of the items in the next week. I started out my day by making some salted caramel to use up the rest of the heavy cream and butter, and I plan on making some buffalo cauliflower for lunch to use up the buffalo sauce and cauliflower. I also came across a huge container of strawberries, 2 half gallons of orange juice and no less than 4 tubs (yes, tubs- not individual servings!) of yogurt. Hmmm…. strawberries + orange juice + yogurt…. sounds like a plan for strawberry frozen yogurt!
This strawberry frozen yogurt recipe couldn’t be easier (or healthier!). Depending on how ripe your strawberries are, you might not even need any sugar, in which case, the frozen yogurt is only made of greek yogurt, strawberries, orange juice and milk. Now there’s a dessert I can get on board with!
To make this refreshing summertime dessert, you’ll need the following:
1 1/2 – 2 cups of strawberries (stems removed and halved)
1/2 cup milk
1/2 cup orange juice
4 cups of greek yogurt (you can use plain or any flavor you want)
(optional) 1-3 T of sugar (to taste). You could also use honey to naturally sweeten it
You will also need some sort of ice cream maker. I use the KitchenAid Ice Cream Maker Attachment – it sits right where the bowl goes on my KitchenAid mixer, and needs no ice or salt- I love it!
1. Wash and prepare strawberries. In a blender, blend the strawberries, milk and orange juice until smooth. Add sugar/honey if desired.
2. Stir yogurt and strawberry mixture together until well-combined.
3. Pour into your ice cream maker and follow manufacturers directions. In my KitchenAid attachment, I blended it for 20 minutes, and then poured it into a freezer-safe container and placed it in the freezer for 6 hours, or until solid.
I cannot get over how delicious and simple this turned out! My gears are already turning for more combinations in the future- I’m thinking mini chocolate chips would be a great addition to this recipe, as well as seasonal fruit. Any suggestions? Let me know in the comments!