With the mercury on the rise so far this spring, the hot summer temperatures will soon be here (no complaints on this end!).
What better way to spend a hot summer afternoon than with a bowl of ice-cold fro-yo? Instead of skipping to the grocery store, though, why not try a homemade recipe with fresh in-season mint and strawberries.
I’m a big fan of thick, creamy yogurt, so I have to say that Greek yogurt, for me, is a godsend. (I used to eat 10% Balkan-style—yikes!) But when it comes to finding that perfect snack on hot days, thick and creamy doesn’t quite fit the bill for me. I want something light and refreshing. So I challenged myself to creating the perfect frozen yogurt recipe that’s cool, refreshing and delicious.
At a mere 47 calories per serving, you can help yourself to seconds, guilt-free, with this fresh strawberry-mint frozen yogurt. One serving contains just 0.1 grams of fat (enough for me to count it as zero!) and 2.7 grams of healthy protein to make you feel full without weighing you down.
One super-bonus: If you suffer from allergies, this dessert can provide some relief. Fresh mint is known for its ability to clear congestion and nasal symptoms thanks to its anti-inflammatory rosmarinic acid content. Add to that 31% of your vitamin C intake in just one small bowl, and you can bet this sin-free snack will boost your immune system, making sure you make it to that important beach date.
For a more solid consistency, you’ll want to make this recipe well ahead of time; leave about four hours for the yogurt to freeze before serving. Personally, I like mine a little melty (I used to make ice cream “soup” when I was child, so I suppose it’s just a preference that’s stuck), so after it freezes, I let it sit in the fridge to thaw just a bit.
Fresh Strawberry-Mint Frozen Yogurt (no ice cream maker required)
Print recipe Ingredients
- 1 cup fresh mint leaves, coarsely chopped
- 1 cup skim milk
- 2 tbsp honey
- 3½ cups fresh strawberries, sliced
- 1½ cup non-fat Greek yogurt
Directions
| Combine milk and chopped mint in saucepan and bring to a soft simmer. | |
| Remove from heat, add honey, and stir. Let steep for 20 to 30 minutes. | |
| Combine strawberries, yogurt, and mint, milk and honey mixture in food processor or blender; process until smooth. | |
| Transfer mixture to a freezer-safe tub with lid and let freeze (about 4 hours). | |
| Enjoy! | |
Yield: About 12 half-cup servings
