Best Frozen Strawberry Yogurt Recipes

FROZEN STRAWBERRY YOGURT

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.

EASY AND DELICIOUS STRAWBERRY FROZEN YOGURT

Steps:

• Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
• Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container.
• Freeze according to manufacturer's directions for a soft-serve consistency.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

HEALTHY STRAWBERRY BANANA FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine ingredients into a food processor or high-speed blender, process until consistently pink and completely smooth.
• Pour into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

STRAWBERRY FROZEN YOGURT

Steps:

• Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
• In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
• Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

STRAWBERRY-RHUBARB JAM WITH FROZEN YOGURT PARFAIT AND HOMEMADE WALNUT BRITTLE

Steps:

• For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
• Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
• Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
• Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
• Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt¿the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving.
• To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.

STRAWBERRY FROZEN YOGURT

Steps:

• 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.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

STRAWBERRY BANANA FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine frozen fruit and yogurt in a food processor.
• Blend until smooth.
• Spread mixture onto an 8x8 (20 x 20cm) glass baking dish, and sprinkle on fresh strawberries.
• Cover and freeze for 2 hours.
• Enjoy!

FAT FREE STRAWBERRY CHEESECAKE FROZEN YOGURT

Steps:

• Place all ingredients in a food processor and process until smooth.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
• Place in airtight containers and freeze to desired consistency!
• NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!

STRAWBERRY-RHUBARB FROZEN-YOGURT PARFAITS

Steps:

• Heat rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 5 minutes longer, stirring constantly; remove from heat.
• Stir in strawberries. Serve sauce warm or cold, layering frozen yogurt and sauce in parfait glasses.

FROZEN STRAWBERRY YOGURT PIE

Steps:

• Mix Cool whip with yogurt, Pour on to Graham Cracker Crust and Freeze. When ready to serve leave in refridgerator for couple of hours to be able to serve, garnish with strawberries, YUMMY!

STRAWBERRY SHORTBREAD FROZEN YOGURT

Steps:

• Put 400g strawberries in a food processor and blitz to a smooth purée. Chop the remaining strawberries into small pieces and set aside. Add the yogurt, condensed milk and vanilla to the processor and whizz again to combine.
• Pour the cream into a bowl and lightly whip until it's just holding its shape. Add roughly one-third of the strawberry mixture, fold together with a spatula, then add the remaining strawberry mixture and the chopped strawberries and mix again.
• Pour half into a freezer-proof container, scatter over half the shortbread pieces, if using, and half the freeze-dried strawberries, then cover with the remaining yogurt mixture, crushed shortbread and freeze- dried strawberries. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Freeze for up to 2 months.

STRAWBERRY CHEESECAKE FROZEN GREEK YOGURT

Steps:

• In a large bowl, combine the cream cheese, vanilla, and lemon juice until well mixed. Then mix in the yogurt, sweetened condensed milk and jam. Combine until everything is completely incorporated. Put into your ice cream maker. Once it has been sufficiently frozen according to your specific machine, transfer to a large air-tight storage container. The yogurt should be soft. At this point gently fold in the cup of strawberries and pie crust bits. Place in freezer *This recipe was too large for my 2 quart ice cream maker to completely freeze, so after placing the finished product in the freezer I took it out every half an hour and folded it in on itself until done.

NO BAKE FROZEN YOGURT STRAWBERRY PIE

Steps:

• In a medium size bowl, add thawed whipped topping and yogurt, and stir gently to mix. Then add strawberries, and stir to blend completely. Add red food color if you are using it. Then spoon mixture into graham cracker pie crust. Garnish top with additional strawberries if desired. Freeze for at least 4 hours or over night till firm. When almost ready to serve, allow pie to thaw in refrigerator for at least 15 to 20 minutes before cutting. Add extra topping and strawberries, if desired. Leftovers must be stored in the freezer or refrigerator.
• Cook's Notes: Can substitute fresh strawberries if desired. Sprinkle berries with about 1/4 to 1/3 cup of sugar and let sit for a few minutes to extract the juice. Spoon in berries without the juice. May substitute other fruits of your choice if desired, and also substitute the yogurt of that flavor. Blueberry and peach are great choices.
• Variation: Make your own homemade crust, double the amount of fruit, and use 2 quarts of fresh strawberries, adding enough sugar just to sweeten them. Prepare in a springform pan. Can also make individual parfaits. Alternate layers of graham cracker crumbs and the fruit mixture in tall long stem glasses and top with a big strawberry on top. Refrigerate till ready to serve.:) ~Frisky
• Ingredients
• (8 ounce) containers Strawberry Flavored 'Fruit on the Bottom' yogurt or 3 (6 ounce) containers
• (12 ounce) tub non-dairy whipped topping, thawed
• cups fresh or frozen, sweetened and coarsely chopped strawberries
• (extra serving size) prepared graham cracker pie crust
• Couple of drops of red food color, optional
• Additional whole berries, for garnish, optional
• Instructions
• In a medium size bowl, add thawed whipped topping and yogurt, and stir gently to mix. Then add strawberries, and stir to blend completely. Add red food color if you are using it. Then spoon mixture into graham cracker pie crust. Garnish top with additional strawberries if desired. Freeze for at least 4 hours or over night till firm. When almost ready to serve, allow pie to thaw in refrigerator for at least 15 to 20 minutes before cutting. Add extra topping and strawberries, if desired. Leftovers must be stored in the freezer or refrigerator.
• Cook's Notes: Can substitute fresh strawberries if desired. Sprinkle berries with about 1/4 to 1/3 cup of sugar and let sit for a few minutes to extract the juice. Spoon in berries without the juice. May substitute other fruits of your choice if desired, and also substitute the yogurt of that flavor. Blueberry and peach are great choices.
• Variation: Make your own homemade crust, double the amount of fruit, and use 2 quarts of fresh strawberries, adding enough sugar just to sweeten them. Prepare in a springform pan. Can also make individual parfaits. Alternate layers of graham cracker crumbs and the fruit mixture in tall long stem glasses and top with a big strawberry on top. Refrigerate till ready to serve.

STRAWBERRY FROZEN YOGURT WITHOUT ICE CREAM MAKER

Steps:

• Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well.
• Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a smoothier and creamier texture.
• Repeat a couple of times until it becomes creamy and soft. For the last time alone, do not freeze it, just refrigerate it for best creamy results. Garnish with chopped nuts.

ANGELIC STRAWBERRY FROZEN YOGURT

Steps:

• Put strawberries and sugar in the freezer bag.
• Zip the bag closed, pressing out excess air.
• Mash strawberries and sugar together in the bag.
• Add whipped topping mix and milk, zip the bag, then squeeze the mix.
• Add yogurt to the mixture in the bag, seal it, then squeeze the mixture until well blended.
• Place in the freezer to harden (about two to four hours).
• After two hours, remove bag from freezer.
• Squeeze mixture to make texture creamier.
• Eat at soft-serve consistency or return to freezer.
• Makes one quart.
• To prepare fresh fruit for recipe mixtures or toppings, put fruit in freezer bag, remove excess air and zip closed.
• Mash, squeeze or knead to soften fruit.
• To crumble cookies or candy for recipe mixtures or toppings, put in freezer bag, remove excess air and zip closed.
• Use a rolling pin to crush cookies or candy.
• To support the freezer bag upright while adding ingredients, turn the zipper back to form a"cuff.
• "Stand bag in a small bowl.

NINJA STRAWBERRY FROZEN YOGURT

Steps:

• Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid.
• Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy.
• Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.

INSTANT STRAWBERRY-PEACH FROZEN YOGURT

Steps:

• 1. Place the yogurt, honey and vanilla in the work bowl of a food processor and process until just smooth.
• 2. While the machine is running, drop the frozen fruit down the feed tube in a steady stream until it has combined with the yogurt into a smooth mixture.
• 3. Garnish with strawberry halves and serve immediately.

STRAWBERRY FROZEN YOGURT

Steps:

• Slice strawberries into small pieces; toss in a bowl with sugar and vodka, stirring until the sugar begins to dissolve.
• Cover and let stand at room temperature for 1 hour, stirring every so often.
• Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
• You may press the mixture through a mesh strainer to remove any seeds; this is optional.
• Refrigerate mixture for 1 hour, then freeze in an ice cream maker according to manufacturer's directions.
• May eat right away or transfer to freezer container and freeze several hours for firmer texture.