Strawberry season in Oregon. It is a coveted time that I eagerly await each year. Now, I grew up in California where sunshine and berries are plentiful almost year round. I will say Cali strawberries are tasty, however, they’re crap compared to Oregon berries.
Yes, crap. The berries you can get at the supermarket are good. They’re big, red-ish, usually sweet and look pretty when delicately laid on a cake. But Oregon berries… They’re smaller, usually a deep dark red and are bursting with sweet goodness. Seriously, you could make jam with them without adding a single grain of sugar. Slice some into a cup of honey greek yogurt and you have a most delicious, healthy treat. But summer is coming and I think that all dairy based treats should be in frozen form for optimal body temperature regulation!
Berry stands are just starting to pop up all over out here, but I was in a rush so I grabbed a few cartons of berries from the store just to try this recipe out. Needless to say it was very successful and I will be making these over and over and over while the Oregon berries are here. I even ordered more popsicle molds to accomplish this!
The original recipe used agave nectar instead of honey, but I believe Greek yogurt and honey were made for each other. Once you taste these, I think you’ll agree.
Strawberry Frozen Yogurt
|Prep time||15 minutes|
|Misc||Child Friendly, Freezable|
|Website||Strawberry Greek Frozen Yogurt|
|Serving Size 1 Popsicle|
|Based on a 2000 calorie diet|
- 1lb Fresh Strawberries (or about 1.5 cups of puree)
- 2 1/2 cups Plain Fat-Free Greek Yogurt (In some brands this is almost an entire tub (~24oz) Use it!)
- 2/3 cups Honey (Use less if your berries are particularly sweet)