Who would complain for a healthy strawberry frozen treat on a hot summer day. My hubby devoured the strawberry frozen yogurt in 2 days so I decided to experiment with other strawberry flavours.
I was inspired by David Levobitz’s roasted strawberry miso ice cream so I adapted it to make frozen yogurt. Turned out really delicious as the addition of balsamic vinegar brought out the sweetness of the strawberries. I also made this treat with Stevia to keep the calories low.
The following makes 3 cups of frozen yogurt.
- 500ml of low fat yogurt (strained overnight to remove the liquid)
- 400grams of strawberries (washed and sliced)
- 1 teaspoon of balsamic vinegar
- 2 tablespoons of maple syrup
- 1/4 teaspoon of white miso paste (optional)
- 1 frozen banana
1. The night before you make your frozen yogurt, strain the yogurt through a cheese cloth or kitchen towels. I left mine in the fridge to strain overnight. You should strain it for at least 6 hours. If you can’t be bothered you can use Greek yogurt which has less liquid.
2. Mix your strawberries with the balsamic vinegar and maple syrup and bake in a preheated oven at 150C for 45minutes.
3. Remove the strawberries and blend the strawberries. Let it cool.
4. Place the strawberries, miso paste, Stevia, yogurt and banana into a high speed blender or food processor to blend until smooth. Chill in the fridge for 4 hours to overnight.
5. Churn the ice cream in your ice cream maker and enjoy. If you don’t have an ice cream maker you can freeze your ice cream until it hardens and then serve.
The batter is starting to thicken but still needs a bit more churning.