HOMEMADE FROZEN LOW FAT STRAWBERRY YOGURT

Easy, peasy. You will love it.

Strawberry Frozen Yogurt
About 1 quart 

1 pound strawberries, rinsed and hulled
2/3 cup sugar
1 cup plain whole milk yogurt (I used Greek Fage yogurt)
1 teaspoon fresh lemon juice

Slice the strawberries and toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours. 

Transfer the strawberries and juice to a blender. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions. Transfer the  frozen yogurt into an airtight container, return to freezer and let ripen for two hours.  

HOMEMADE FROZEN NON-FAT COCONUT YOGURT

A lot of frozen yogurt recipes tell you NOT to use non-fat yogurt. There needs to be a little fat to produce a creamy (as opposed to icy) texture.  But I had too many containers of 0% Fage (Greek yogurt) and figured with coconut, vanilla, and sugar how bad could it be?  And while it didn't scoop out so nicely, it was still good. 

3 cups Greek-style no fat yogurt
3/4 cup sugar
1/2 cup unsweetened coconut flakes (I like this brand found at Sprouts)
1 teaspoon vanilla extract

Mix together the yogurt, sugar, and vanilla.  Stir until the sugar is completely dissolved.  Chill for one hour.

Freeze in your ice cream maker according to the manufacturer's instructions.  Remove yogurt from the cylinder and scoop into an airtight container, return to freezer for two hours to allow the flavors to ripen.