Technically, there was no cooking involved for my low fat strawberry yogurt recipe so let’s say it’ll be a foodiebook, LOL. Even though it still does not feel like spring here (let alone summer) I put my Hamilton Beach Ice Cream Maker into the freezer days ago because for once I had some room (totally got to do groceries soon…I can hardly wait for payday).
I am one of those people who just does not enjoy eating out of cardboard. Getting a frozen treat from the store, it’s like I can taste the waxy container and there always seems to be a hint of freezer burn. No thanks! I will go without and save all the calories and fat.
Speaking of which, I am working really hard at discovering and creating better-for-you desserts. This is not easy! I love fruit salad probably more than anyone but I need more than that, thank you. Frozen desserts are, in particular, filled with saturated fats from either the custard base made with yolks or the whipping cream. Sadly, this still had a lot of sugar in it so this recipe is for the cholesterol-busting foodies.
I got together five recipes, fatty and non-fatty, studied how they were put together and then came up with my own process on the fly, taking notes the entire time for once. I ended up with the best strawberry frozen yogurt I have ever had. It was a bit of work and yes, it would be cheaper and easier to go pick up a carton of empty calories, but I prefer the fresh off-the-vine strawberry essence I get from making it myself. There is no comparison between what I created and what I pick up at the grocery store.
My first official recipe for my cookbook is complete! Well, I still have to type it up and everything but the basic fundamentals are laid out AND have been taste tested. I can tell you my husband who has been dessert-deprived lately because I have been too busy to bake melted with the yogurt as we watched silly TV together last night after giant bowls of spaghetti. Two thumbs up so far!