Frozen strawberry yogurt

Frozen strawberry yogurt

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(25 ratings)

Prep: 10 mins Plus freezing

Easy

Serves 5
Sarah Cook's gorgeous frozen yogurt is intensely fruity and really creamy... but totally fat-free!

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal173
  • fat0g
  • saturates0g
  • carbs31g
  • sugars30g
  • fibre1g
  • protein14g
  • salt0.34g
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Ingredients

  • 140g strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • ½ x 405g can light condensed milk
  • 500g tub 0%-fat Greek yogurt

Method

  1. Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.

  2. 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.

  3. 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.

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Comments (44)

emmaw26's picture
5

It does have some small ice crystals when frozen yes, but for how low the fat and calorie content is I really cant complain! I stirred it up twice before it froze properly and this helped. Still tastes delicious and feels like a treat. Took out the freezer 2 hours before serving and left in the fridge and it was perfect. Would definitely make again!

emmamoss's picture

Very disappointing - suggested no churning needed but I found it was full of ice crystals and thawing took at least 40 mins if not longer. I like yoghurt but I found this unedible. Perhaps I did something wrong!

gleave88's picture

For anyone struggling with ice crystals, with frozen yoghurt it's generally recommended that when you are freezing for the first time, it's best to freeze for 45 minutes, then once the frozen yoghurt starts freezing to the sides, really, really mix it and do this periodically until it has frozen. You wont experience the same problems with ice crystals.

sylvia's picture
3

This was ok but as I the kids or I don't like yoghurt it was still to yoghurty for us. Easy to make though.

thecakefairy7's picture
5

After following a rather complicated, high fat frozen yogurt recipe from another website, I was glad to come across this simple recipe.
I read the comments before making my own and I doubled the amounts to use all of the condensed milk and used the potato masher on the strawberries.
As previously mentioned, I will mash all of the fruit next time as the rock hard strawberry pieces were hard work to eat. I might try blueberries, as they are my favourite.
I froze in separate portions too, to avoid the scooping issue!
The taste is superb though and you feel like you are eating something that is a bit naughty but it's fat free, so it's all good.

jofulton's picture
5

Love this recipe. Have made with strawberries several times and just tried another batch with mixed berries and looks good. I prefer to puree all of the fruit as the larger pieces freeze into solid lumps.

kilmory's picture
3

I commented on this last month, mentioning the ice crystals. Yesterday I read on Delia's website that 0% fat yoghurt has a very high water content, so that would explain the ice crystals and also why Traveller found it better with Yeo Valley yoghurt.

kateyboo's picture
2

I forgot to add that I actually whisked mine every 2 hours over a period of 8 hours to help break down the crystals after reading the previous comments as i though it would maybe keep it a little softer & I definatley don't think it made a difference - just to save anybody else thinking of doing that the time :)

kateyboo's picture
2

This was ok... it may be nicer when done in an ice cream machine?? I actually thought it tasted nicer & creamier before it was frozen..

I will eat what I have made because it isn't awful - but i don't think I would make it again.

I left it out to thaw for nearly an hour last night & it was still hard work to get some out

nuskin's picture
5

I have made this for a second time, I used 2 pots of Yeo Valley natural yogurt with the whole tin of milk and pureed 400grams of strawberries. I thought it was nicer as there were no icy bits but other than that not a lot of difference in taste. Yummy either way.

fayfumbs's picture
4

Extremely easy to make and tastes great, but freezes very hard, so difficult to serve

sophiee's picture
5

Lovely! Made it with strawberries yesterday and my boyfriend loved it so much it's gone already! Made another one today with raspberries - excited to see how it turns out. Didn't need more than 15 mins to defrost for mine so perfect!

nuskin's picture
5

I meant puree the strawberries!!!!!!!

nuskin's picture
5

I give this 5 stars for the flavour. If you didn't know it was fat free yogurt you would think it was top quality ice cream my husband and I loved it. I made it in ramekins as there are only 2 of us at home but even these took ages to soften. I will make it again but maybe I will pruee all the strawberries as these were icy.

elvoni45's picture

We don't have light condensed milk in Greece, any suggestions for an alternative?
Thanks

drfabio's picture
3

It tasted great but I agree with the other comments on softening and scooping - it was a nightmare to get out! I was also surprised to see that it didn't call for churning or beating - though I was less surprised when it turned out to be full of ice crystals.

jenpoptab's picture

I used raspberries as there were no strawberries available in local supermarket. It is absolutely delicious and I have been having it as a breakfast treat during this warm weather. It is great for slimmers too! I agree though it takes longer than 15 mins to defrost and is easer to slice rather than use an ice cream scoop! I think ice cream maker may be better to use next time.

alisoncox's picture
5

I make this in double quantity so it uses all the condensed milk with two large natural low fat yogurts and fruit. Always make it in individual moulds as well so no problem serving and portion control sorted. I have also used frozen berries to speed up the freezing time for a change. Yummy either way. Might try overripe bananas next time.

tydrawirafon's picture
3

This tastes lovely but it certainly doesn't scoop like the photo ! It freezes into a solid block takes ages to defrost and has to be sliced not scooped. Goodfood -Would it be better churned in an icecream maker ???

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