21 June, 2010

Rustic Strawberry Frozen Yogurt (Sugar-Free/Fat-Free)

I've been experimenting. A lot, actually. I'm using alternative sweeteners to traditional sugar. I'm also trying to cut excess fat out of my diet.

Against the recommendations of the ice cream expert, David Lebovitz, I used nonfat Greek yogurt, instead of the full-fat variety, for the base. It does make it a little lighter and less creamier (something between a sorbet and a yogurt), but it's so good, it doesn't matter. In place of the sugar, I used a combination of Stevia Leaf and Xylitol (Birch), but you can just as easily use the real thing in this recipe. If possible, don't skip the vodka or kirsch, as it stops the mixture from getting too hard in the freezer; it keeps it nice and 'scoopable'.

Adapted from David Lebovitz's The Perfect Scoop.

  • 1 pound fresh strawberries, washed and hulled
  • 1/2 cup Xylitol + 1 TB Stevia (or 2/3 cup sugar)
  • 2 teaspoons vodka or kirsch
  • 1 cup nonfat Greek-style yogurt (or whole-milk yogurt, if you so desire)
  • a few drops of freshly squeezed lemon juice
  • pinch sea salt

Slice strawberries into small pieces and put them in a bowl. Add the Xylitol and Stevia (or sugar, if using), stirring until the sweeteners dissolve. Cover and let stand at room temperature for 1 hour.

Puree strawberries with their juice and the lemon juice. Add the yogurt and pinch of sea salt and mix well.* 

Refrigerate for 1 hour and then freeze in your ice cream maker, according to your manufacturer's instructions.

*If you want a smoother version, strain the mixture through a mesh strainer to remove the seeds.


  1. oh my goodness, this looks soo delicious! i am going to have to try and make this soon, i do have an ice cream maker that hasn't been used in awhile!!

  2. Oh, I am definitely going to make this! I may have gone a little overboard at the market this weekend and bought an exorbitant number of strawberries but it is perfectly reasonable when one is dealing with the first strawberries of the season. I think I might try out Nova 7 (an amazing Nova Scotia sparkling white wine) instead of the kirsch, just to keep it local and maybe the fizz will keep. Lovely!

    Isn't David Lebovitz simply wonderful? I love his recipes.

  3. This looks AMAZING! I really need to try my hand at ice cream making...it's something that's always intimidated me, but I keep seeing fabulous recipes I need to try!

  4. Without a doubt I would go with the non fat greek yogurt and the stevia. I no longer use traditional sugar, as stevia has rocked my world. I need to try making this creamy summer treat, thanks for the inspiration!

  5. I made it with stevia for myself and it was such a big hit with my family that I had to hide it so I could eat more of it myself. Raved about it on facebook so my friends all want the recipe. It was way better than the previous strawberry frozen yogurt I made. My family had no desire to eat any of that batch.

  6. Selina, thanks for letting me know that it worked for you! Fantastic!