I can't think of a fresher taste on Earth than the sweet pop of a ripe strawberry picked right from the vine.
It's the tail end of strawberry season, and this is my morning's bounty... $3 for as much as I could fit into that pint. The grocery store can't beat that deal, and Dole's strawberries don't even taste nearly as good. They are purely heavenly.
Unfortunately, I had a strawberry shortcake "incident" a few years back that has left me still barely able to stomach this simple dessert, so I've had to think a little bit outside of the box. One year I made strawberry muffins. But this year... I had a better idea....
Can you guess it? I promise this isn't a grisly crime scene. That's just strawberry juice.
Here's another hint:
BTW... sweet photo collage, right?
You guessed it! Our ice cream maker completed her maiden voyage with a strawberry anisette chip frozen yogurt.
My doctor specifically told me to eat yogurt every day for calcium, so this dessert is good for me.
I combined two recipes into this one:
2 C plain yogurt
1 C low fat milk
1 1/2 C strawberries, mostly pureed, some chopped. (Approximate amount. We winged it.)
1/2 Special Dark Hershey bar, chopped
1 can sweetened condensed milk, fat free
3 tsp vanilla extract
1 T liqueur (we used a moonshine anisette- get creative)
juice from 1/2 lemon
A "strawberry shortcake" I can really get used to! I read online that adding a little alcohol helps keep it creamier rather than icy in the freezer (it doesn't freeze up all the way). Somebody had a bit of a heavy hand with the anisette, giving our ice cream a very grown up flavor, but it was that much more decadent. Below you'll find the two recipes that I combined to make mine.
Frozen yogurt recipes:
Two Peas and Their Pod