Strawberry Rhubarb Frozen Yogurt Recipe
Frozen yogurt is just an easy excuse for me to have a form of ice cream all summer long. I recently started making my own and could literally eat it for a light, guilt-free dessert every evening.
You see, I'm a huge ice cream fan – or really gelato, custard, frozen yogurt or any frozen dairy treat fan. I inherited this from my dad, so I blame him. He used to eat ice cream with his cereal and call it ice milk to make himself feel better about it. He, still to this day, enjoys malts and milk shakes at least a few times a week.
In order to satisfy my inherited craving, and continue down the path of eating well, I've created a frozen yogurt recipe that is to die for. By adding strawberries and rhubarb to the frozen yogurt you're getting a boost of sweet and tart flavor along with the creamy nature of the Greek yogurt used.
Try mixing in any fruit or jams that you might have around the house to sweeten or enhance the flavor of this frozen yogurt. Or you can simply go plain and add toppings or a light sauce to finish it off. What is your favorite frozen yogurt flavor?
Strawberry Rhubarb Frozen Yogurt
1 1/2 cups plain whole-milk yogurt
2 1/2 cups plain fat free Greek yogurt
1/2 cup sugar
3 tbsp honey
1 1/2 cups hulled and sliced strawberries
1/2 cup sliced rhubarb
1 teaspoon lemon juice
1 tablespoon sugar
1 teaspoon corn starch
For the strawberry rhubarb sauce heat a skillet over medium high heat. Add fruit and cook until fruit begins to fall apart (about 10 minutes). Then, using a potato masher, mash the fruit until it becomes more sauce-like. Add sugar, lemon juice, and cornstarch to thicken. Once this mixture becomes a thick sauce remove from heat.
For the frozen yogurt, combine both yogurts, sugar, and honey in a bowl until well combined. Pour into an ice cream maker and let the machine turn this into thick creamy ice cream. Add the strawberry rhubarb sauce by gently folding it into the frozen yogurt. Freeze in an air tight container.