Frozen Strawberry Yogurt
Frozen Strawberry Yogurt - A creamy, fruity dessert that's easy to make at home
Healthy, because
Even smarter
Nutritional values
This homemade, strawberry ice cream is pure, summer bliss! The strawberries provide plenty of vitamin C, which helps with wound healing and repairing body tissues, as well as the B vitamins niacin, biotin, and B12, which support healthy skin.
Strawberries are in season from May to July, but you can always make these popsicles with frozen strawberries instead!
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- 1 lemon
- 1 lb Yogurt (low-fat)
- 5 Tbsps Maple syrup
- 1 ½ lbs Strawberries
- 4 ozs Whipped cream
- 4 Ice cream cone (if desired)
Kitchen utensils
Preparation steps
Juice lemon. In a bowl, mix lemon juice, yogurt and maple syrup until smooth.
Rinse strawberries in a bowl of cool water, then lift out and gently pat dry with paper towels. Cut about 3 1/2 ounces of berries into small cubes.
Halve remaining berries, transfer to a tall vessel and puree until smooth with an immersion blender.
Force strawberry puree through a fine sieve into the bowl with the yogurt. Stir well.
In another bowl, whip cream with a hand mixer until stiff peaks form. Fold into the yogurt-strawberry mixture, along with diced strawberries.
Pour into an ice cream maker and freeze according to instructions. (Alternatively, place mixture in a large stainless steel bowl and freeze 4 hours. Whisk vigorously several times during freezing time to achieve a creamy consistency.)
To serve, let ice cream thaw slightly. Using an ice cream scoop, serve scoops in cones or bowls, as desired.
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