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Can you say that in one go? It refers to this mouthful of flavor-packed and devilishly smooth sensation of strawberry and honey brought to you in a creamy yogurt base, and you won’t even know that last part if nobody told you. It’s even better than our previous frozen creations — whether yogurt- or cream-based — better in flavor and texture. It’s definitely up there in the hankering-meter for both Dan and I.

We like getting feedback and ideas from all of you — it encourages us to experiment and tell you the delicious incarnations we’ve discovered. This is how this honey-strawberry variation came about. When Jen, an old pal from way back, asked about using honey with our recipe here, I just had to try it and find out the results firsthand. Or first spoonful, I guess, because that set off a multiple series of others. It was simply delectable. I fully blame the honey and the full-fat Greek yogurt that I accidentally bought. I previously used Fage Total 0% [PRONOUNCED Fa'-yeh] and had stellar results, so I didn’t think I was missing out on anything. Clearly, as Dan pointed out to me several times over the course of finishing this batch, that accidental mistake was a a great thing. Given my track record, my mistakes often end up as acts of genius in the kitchen, and elsewhere — the cosmos has a way of straightening me out. This time, I’d lightly pat myself on the back for giving this a try. [Note: I checked the Fage website and the Fage Total classic I used here was made from milk and cream.]

One snag in this honey-strawberry experiment was, and I think your inner honey-minions should take note of, the change in color color…to dirty pink. It’s easily remedied with a drop of red liquid food coloring.

Hmm…all this talk of frozen yogurt doesn’t seem right at the moment because my toes are cold from winter-like conditions here in AZ. We had a weather hiccup, and temperatures dropped from 110ºF to the 50º’s. Yes, you read that right. However, I thought it best to still post this for those of you suffering sweltering heat.

I hope you try it! Include it in your Memorial Day menu, if you like. This could very well be the reason you purchase that Cuisinart frozen yogurt/ice cream maker you’ve been eyeing. ;-) Here’s the recipe:

Extra Creamy Honey Strawberry Frozen Yogurt
» Download the PDF recipe

Ingredients:
[makes about a quart of frozen yogurt]

  • 2 cups (500 grams) Fage Total classic yogurt
  • 3/4 cup honey
  • 1/2 cup milk (cold)
  • ~11 regular-size strawberries (about 2/3 cup after pureeing with lemon juice and straining)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 drop liquid red food color

Preparation:

  1. Wash strawberries and slice off the leafy tops. Put in a blender or food processor and puree with lemon juice. Strain out the seeds. Put in the fridge to cool.
  2. In a big bowl, mix the yogurt on low speed for 30 seconds. Carefully add the strawberry puree and mix for a minute. Add honey and mix for a minute or two. Pour in the cold milk, vanilla extract, and food color and mix thoroughly until smooth and color is evenly incorporated.
  3. Set up your ice cream maker and turn it on. Pour the mixture into the spout and churn for 25-30 minutes.
  • Enjoy immediately or for better taste, allow to “rest” in the freezer for a couple of hours or overnight. It tastes better after the resting period.
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