I visited a local farm right here in Arlington on Saturday. Gnismer Farms lets you pick your own strawberries for $2.50 a pound! We decided to throw a fondue party on Saturday(yeah, I know we’re weird) and I figured it’d be cool to get some fresh strawberries to go in the chocolate 
Well, we apparently had way too many dippables available for the fondue and ended up with a decent amount of sliced strawberries left, which I froze. I had just picked up a free ice cream maker from a garage sale(thrown in free for buying a sewing machine and table with 3 legs for $4.35: ca-ching!) so I thought why not make a frozen strawberry treat on a Sunday afternoon ! We’re on somewhat of a health kick(minus the fondue) so we opted for some frozen yogurt instead of ice cream. Here’s the recipe:
Ingredients:
- 1 tub(4 cups) of plain whole milk yogurt
- 1 cup of sugar
- 1 podful of vanilla bean seeds (got a spectacular deal on vanilla beans a while back from Costco, you can use extract instead)
- 1 cup of frozen sliced strawberries
- 1 cup of canned lychees in syrup, drained and chopped (available at any Asian market or maybe the Asian aisle of your grocery store)
Instructions:
- Microwave the frozen strawberries for 30 seconds just to get them a little mushy. Chop into smaller pieces for easier mixing.
- Mix together the yogurt, sugar, vanilla and fruit thoroughly.
- Pour into your ice cream maker and freeze according to manufacturer’s directions.
- When done, store in the freezer for 2 hours before eating.
Seriously, this is the BEST frozen yogurt I have ever had! The sweetness from the lychee perfectly matches the tanginess of the strawberries. And the tartness from the real yogurt is out of this world! I’ll definitely make some more later. And I never knew it was so simple to make. You take yogurt and freeze it. Viola, frozen yogurt!
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