This recipe originally appeared on recipe.com.
I've been making variations of this recipe for years, ever since it was in one of the magazines I edited for Better Homes and Gardens Special Interest Media. It's super easy to make—the ingredients up there are all you need in addition to an ice cream machine—and it's really good for you and the little ones. It does contain honey for any of you reading with kiddos younger than one, but otherwise it's one of my go-to desserts for toddlers, especially in the warmer months.
You can also freeze the mixture in popsicle molds without running it through an ice cream maker first or put the mixture into a reusable pouch (lower the sweetener if you'd like or skip it all together) for a snack.
It does freeze really hard, so you will need to let it sit for 20-30 minutes before serving. That sounds like a lot of time, I know, but I just take it out as we're starting dinner and then it's almost perfect when it's time for dessert. (Popsicles don't really need the time at room temp though.)
Strawberry Frozen Greek Yogurt
Makes about 1 quart
3 cups plain Greek yogurt (preferably whole or 2%)
1/4 cup honey
juice of one large lemon
1 teaspoon vanilla
1 1/2 cup washed, dried, and diced strawberries
1. Stir together all ingredients except the strawberries until well combined. Taste it to adjust the sweetness as you like—I like to make this on the less-sweet side but you may want to take the honey up to 1/2 cup if you like your desserts a little sweeter. Add it to your ice cream maker and process according to the manufacturer's directions. Serve immediately or freeze until ready to eat. Let rest at room temperature for 20-30 minutes to let it soften up.
Use blueberries, blackberries or raspberries instead of strawberries.
Skip the freezing part and serve the mixture as a dip for graham crackers or fruit.
Freeze in popsicle molds for quick and nutritious frozen treats.