Strawberry Frozen Yogurt

The Essential EatingWell Cookbook (2004)

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Even if you don't have an ice cream maker, you can still enjoy homemade frozen yogurt that is better than store-bought. The trick is to start with unsweetened frozen fruit and whirl it in a food processor with yogurt or buttermilk.

"...sooooo goood!!! "
Strawberry Frozen Yogurt

Makes: 4 servings, about 3/4 cup each

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  • 1 16-ounce package IQF (individually quick-frozen) unsweetened strawberries, (about 3 1/2 cups)
  • 1/2 cup sugar, preferably instant-dissolving
  • 1/2 cup nonfat plain yogurt, or buttermilk
  • 1 tablespoon lemon juice


  1. Combine frozen strawberries and sugar in a food processor. Pulse until coarsely chopped. Combine yogurt (or buttermilk) and lemon juice; with the machine running, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides of the workbowl once or twice. (The frozen yogurt should be firm enough to be served directly from the food processor, but if it is a little soft, let it harden in the freezer for about 30 minutes.)

Tips & Notes

  • Make Ahead Tip: Freeze for up to 1 week.


Per serving: 150 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 21 g carbohydrates; 2 g protein; 2 g fiber; 12 mg sodium; 157 mg potassium.

Nutrition Bonus: 50 mg vitamin c (80% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 1/2 fruit, 1/2 other carbohydrate

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