Frozen strawberry yogurt

Frozen strawberry yogurt

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(25 ratings)

Prep: 10 mins Plus freezing


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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  • 140g strawberries



    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


  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, questions and tips

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2nd Sep, 2012
I have made easy-to-scoop ice cream with condensed milk before with great results and so this recipe caught my eye. I made it with full-fat Greek yogurt instead of fat-free and although the recipe tastes pretty good, it takes a long long time to warm enough to scoop ( infact I used 'defrosted' it in the microwave to help it along). Also I would definitely avoid the fruit pieces in future because they just become blocks of strawberry ice. Would make an adapted version of this recipes again though as everyone enjoyed the taste and it was a very pretty colour.
29th Aug, 2012
Taking advice from earlier comments, I pureed the strawbs and to reduce the water content I used 2% fat greek yoghurt. I only had 320g of the greek yoghurt (but I calculate this makes it 1% fat overall and adds ~50 kcals per serving). It turned out super creamy, rich strawberry flsvour and not at all yoghurt-y. I'll definitely do it again.
31st Jul, 2012
Taste-wise this was delicious however like other people have commented it was full of ice crystals and I couldn't get it out of the tub for ages - it froze into a solid block.
7th Jul, 2012
Its difficult to make anything frozen without fat be lovely and soft to scoop. And I have never managed to add chunks of fruit to any frozen dessert and it not turn into fruity ice chunks. I pureed all the fruit for this and froze it in a loaf tin, lined with cling film. turn it out when set and wrap in film. serve in slices, I sliced with a warm knife and put them on plates in the fridge before we even started dinner, was lovely by the time got to dessert with strawberries on the side. Better than anything of similar ilk that i've bought from the supermarket so I've no complaints.
7th Jun, 2012
I used about double or more of the strawberrys pureed in a juicer. I still used the 'pulp' but it doesn't taste very fruity to me at all. I can just taste the yoghurt. :-(
25th May, 2012
This works really well in an ice cream maker too - I didn't leave any lumps of strawberry as got a little trigger happy with the blender, but I didn't miss them. Not too sweet, either!
22nd May, 2012
I forgot to rate the recipe!!!!
21st May, 2012
I churned this in an electric ice cream maker, and it was delicious. I did puree the fruit, so there were no ice crystals at all. It does freeze into a very solid mass, and takes about 15 minutes to start softening around the edges. However it is well worth the effort!!
19th May, 2012
I made this with fat free vanilla yoghurt instread and it taste's just like strawberry cheesecake, i agree with other comments about the sugar content time i make it im going to try a healthier alternative to condensed milk.
10th May, 2012
How can this be super-healthy with 30g of sugar? It might be fat-free but this is misleading.


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