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Strawberry-blueberry frozen yogurt

Strawberry-Blueberry Frozen Yogurt

Plain whole-milk Greek yogurt blended with strawberries, blueberries, a little sugar and vanilla, then churned in a freezer-bowl ice cream maker such as a Cuisinart. Adapted from USDA's WIC Works Fruity Frozen Yogurt.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups plain whole-milk Greek yogurt with live and active cultures
  • 1/2 cup strawberries hulled and sliced; fresh, or frozen unsweetened and thawed in the refrigerator
  • 1/2 cup blueberries fresh, or frozen unsweetened and thawed in the refrigerator
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk optional, only if the mix is too thick to pour

Method
 

  1. 16 to 24 hours ahead, put the empty freezer bowl at the back of a freezer set to 0°F (−18°C). It is ready when you shake it and hear no liquid moving inside.
  2. Wash your hands. Rinse the berries under running water, pat them dry, and hull and slice the strawberries.
  3. Blend the yogurt, strawberries, blueberries, sugar and vanilla until smooth and the sugar has dissolved. If the mix is too thick to pour, blend in 1 to 2 tablespoons of milk.
  4. Cover and refrigerate the mix for at least 1 hour, or overnight.
  5. Put the frozen bowl, paddle and lid on the machine, switch it on, and pour the cold mix in through the spout right away.
  6. Churn until thick and creamy, like soft-serve: less than 20 minutes in a 1 1/2-quart machine, or 25 to 35 minutes in a 2-quart machine.
  7. Serve right away, or spoon it into an airtight freezer container and freeze for at least 2 hours, until firm.
  8. Wash the freezer bowl by hand in warm, soapy water (not in the dishwasher) and dry it completely before refreezing.

Notes

Adapted from USDA WIC Works' Fruity Frozen Yogurt, made with whole-milk Greek yogurt and 1/4 cup sugar and churned in a freezer-bowl ice cream maker. Times exclude freezing the bowl (16 to 24 hours) and optional hardening (2 hours or more). Do not store it in the freezer bowl; keep it airtight at 0°F (−18°C) and eat within about 1 month for best texture. Soften in the refrigerator about 30 minutes before scooping.