Simple and easy to follow recipes requiring minimum labour in the kitchen have always been my favourite. I believe it gets even more important when you have a tiring day at office. You wouldn’t want to toil hard in the kitchen as well at the same time. And if you have been coming to this place quite often, you’d see even my baking recipes reflect that too. But that doesn’t mean I would ever compromise on the taste quotient. And for that matter I have seen through my experience that simple recipes with great flavours always remain your best friends. This is an easy no churn strawberry frozen yogurt recipe which is exactly what it’s name suggests. It’s as easy as boiling water, duh! And it doesn’t require churning like other ice creams would. If you don’t have an ice cream maker, it is completely fine. So that means it is fuss free too. And like I said, it is simple yet really high on flavours and texture too. Because this has got fresh frozen strawberries and thick luscious yogurt. The sweet and sour berries go so well with the thick yogurt. And it is entirely up to you if you want to make it little guilt free too by using a healthier sweetener instead of using sugar. It’s a perfect treat for both your eyes and palate. And you can top it with whatever topping you like, nuts, granola or even crushed biscuits. And if you are adding a healthier sweetener you can enjoy it in breakfast too. You can also go experimental and add some fresh basil or mint leaves too. Both these herbs go pretty well with strawberries and yogurt. You see how easy it is make your own frozen yogurt and how creative you can go with this. I so love it!
- 750 gm strawberries, washed and hulled
- 500 gm hung curd / Greek yogurt
- 1/2 cup caster sugar / honey
- 1 tsp lemon zest
- Place the strawberries on a wide baking sheet in single layer and place in freezer for 5-6 hours or overnight or until strawberries are completely frozen.
- Blitz the strawberries in a food processor 3 - 4 times. Add remaining ingredients and run the food processor on high speed until it forms into a smooth texture.
- Transfer the yogurt into an aluminium container quickly. Cover with cling film loosely. Place in freezer for 3 - 4 hours to set.
- Serve the scoops of frozen yogurt with mint leaves and chopped nuts.
I cannot wait to try this Himanshu, and I am SO DRAWN to your photography! The first photo SUCKED me in. What talent you have behind the camera! I love to see how others do food photography, for it is a new hobby of mine. Where do you get all of your wonderful “props?” I am dying to know what kind of ice cream scoop that is! Love all the antique utensils and bowls – and oh – I could just go on and on! HUGE new fan here Himanshu! 🙂
Jodi, you are too kind to say that. Thank you. I get my props from various sources, junk dealers, charity shops and ebay too. This ice cream scoop I begged from our local ice cream vendor, so you see how crazy I get for props. 🙂
Lovely recipe, it looks as creamy as ice cream and crazy easy x
This sings a summer melody in my ears – plus you serve it with the loveliest photos…!
Those really beautiful words Sabine. 🙂
This is just awesome stuff Himanshu. I am happy to have found you through Food photogrpahy group on Facebook. Stay connected!
Sonal
Likewise Sonal. Thank you 🙂
Great images, I especially like that opening shot the colours are great and the ice cream looks super cool!
Thank you so much 🙂
Such an easy recipe Himanshu. I’m going to try this with some Limoncello and Basil. BTW I absolutely love your blog!
that’s an awesome pairing. love limoncello. thank you 🙂
Kind of makes me wish I liked strawberries. 🙂
I am going to try this out! Beautiful clicks!
Looks awesome! I’m always looking for no-churn frozen dessert recipes since I have yet to invest in an ice cream maker…
These photos are gorgeous! (And the recipe sounds delicious, too!) Congratulations on winning DMBLGiT, very well deserved.
Thanks Nicole! Congratulations to you too. 🙂