Strawberry Frozen Yogurt

Servings: servings (3 cups total)

Calories: 52cal

Place all ingredients into the bowl of a food processor fitted with the blade attachment. Put on the lid.
4 cups whole frozen strawberries, 1/2 cup nonfat Greek yogurt, 1 Tablespoon honey, 1 teaspoon lemon juice
Pulse ingredients several times in quick bursts until the strawberries begin to break down (remove lid to break clumps apart with a utensil if necessary).
At this point, you can flip the food processor switch to “on” for constant mixing. Allow ingredients to mix until well-combined. You can run it for 1-2 minutes until the mixture smooths out and does not look like crumbles.
Pour frozen yogurt into a freezer-safe container and place in the freezer overnight.
To serve, transfer to the refrigerator for a few hours before serving (it will freeze solid) just to help it soften for scooping. Or, let it rest on the counter for 10-15 minutes before enjoying.

5 from 11 votes

I like nonfat Greek yogurt because it keeps things light while adding a pleasant tang and a little protein. Full-fat Greek yogurt works beautifully too and gives you an even richer, creamier result, so use whichever you prefer. I would recommend avoiding thin, regular yogurts for this recipe.
Frozen strawberries are what give this its thick, scoopable texture right out of the processor. If you only have fresh then wash, hull, and freeze them solid on a tray first, then continue with the recipe.

Course: Desserts

Cuisine: American

Prep Time5

Cook Time0

Total Time5