Sunday, May 24, 2009
fruity and refreshing strawberry fro-yo
i don't think i can have ice cream everyday. i've made that decision following a few really excellent recipes that came out of the KA attachment...and that this seems really counterproductive to my goals with the 3o day shred. so my solution to this predicament was to test out a few "healthier" options...things i could tell myself were ok to eat after my workout with jillian.
out came frozen yogurt! it's healthier than ice cream and this particular version has fresh fruit. it's also another recipe from david lebovitz, who i'm guessing is a go-to guy for all things ice cream, among other foods.
strawberry frozen yogurt (david lebovitz)
1 pound strawberries, rinsed and hulled
2/3 c sugar
1 c plain, whole milk yogurt
1 tsp lemon juice
1. slice strawberries into small pieces
2.toss in a bowl with sugar until the sugar begins to dissolve
3. cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
4. transfer strawberries and their juice to a blender or food processor
5. add yogurt and lemon juice and pulse machine until the mixture is almost smooth
(if you wish, press mixture through a mesh strainer to remove seeds.)
6. chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions
real strawberries + plain yogurt = frozen goodness
and oh my, was it ever delicious. it isn't like store bought frozen yogurt, where you've really got to convince yourself it tastes "just as good" as ice cream. i was surprised by how pink and "strawberry-y" this was. you know when you eat a strawberry candy and the flavor is so strong it seems (is?) fake...well this was similar in a fantastic way. perhaps candy makers have figured out the strawberry flavor. after every bite i had to tell myself, no, no, it was just strawberries, sugar and yogurt...no flavorings, no colorings.
i omitted from the recipe above david lebovitz's suggestion to add a bit of vodka, but i think i'll try this next time. it's not for flavor, but to keep the mixture from freezing solid. this wasn't as soft and creamy days 2 and 3 partly due to my keeping it in a bowl with saran wrap (i have since purchased freezer containers) and partly because it had completely froze and letting it melt a bit only resulted in a somewhat crystallized texture. this was completely my fault and i do not blame the original recipe.