Okay, so not all is lost with the frozen strawberry yogurt! It came out great, but not exactly super creamy like a traditional frozen yogurt, more like a creamy granita? Is there such a thing? I’m not too sure, but it sure beats all the calories of a creamy soft serve ice cream cone, that I have been fantasizing about. (Can you tell that Dairy Queen has opened up again? It has. And it’s so tempting every time I pass it by.) So, I had to find an alternative to that creamy ice cream cone and thought this would be nice with all ingredients being pretty healthy, especially with it being sans sugar. It’s a nice treat to have in the freezer. Enjoy!
(1) 17oz. container of full fat Greek yogurt
4 tablespoons coconut milk creamer
3 cups roughly chopped strawberries
4 tablespoons water
1 teaspoon xylitol or more to taste
pinch of sea salt
fresh ground black pepper*optional
In a small sauce pan combine the strawberries, water, xylitol, salt and the pepper. (Add more xylitol if needed, depending on the sweetness of the strawberries.) Bring it up to a simmer for about 10 minutes over medium high heat, stirring occasionally. You want the strawberries to break down a bit. Adjust the seasoning once more. Allow your strawberry mixture to cool. Once cool, with an immersion blender, combine the yogurt, coconut milk creamer and the strawberry mixture. Place in a freezer overnight. Once ready to serve, thaw in the microwave for 30 seconds at a time, until it’s not rock solid and you can break it up with a fork. (You can also freeze in individual containers and you can also, alternatively let it thaw in the refrigerator.) Serves 3.
I’m so excited, I grilled a tea bag! Not just a tea bag, lol. I added some fruit but I am thinking differently about the humble little bag. It infused the peaches and strawberries with a delicate rose hip flavor as it bubbled away over the flames. I went a little heavy on the mint in the Greek yogurt, so you can add or take away according to how much you like mint. Enjoy and happy grilling with tea bags!
- 4 ripe peaches, halved and sliced
- 1 pound strawberries, trimmed and halved
- 2-4 tablespoons honey
- 1 rose hip tea bag, I used Crimson Blossom from Trader Joe’s
- splash of vanilla extract
- 17.6 oz. container of Greek yogurt
- 1 tablespoon minced fresh mint plus a few leaves for garnish
- 2 tablespoons blue agave sweetener
- 1 tablespoon uncooked amaranth grain
Layer a few sheets of aluminum foil on top of each other and make a sort of bowl out of it, to hold your fruit in it. Heat up your grill to about 500 degrees. Take your tea bag and moisten it well, this is so it doesn’t burn right away. It works almost like soaking wood skewers. Drizzle 2 tablespoons of honey over the peaches, strawberries and the tea bag. Toss well to combine. Place your aluminum bowl over a flat cast iron pan and place on the grill. Peek in on your fruit often, to make sure it doesn’t burn and try to keep your tea bag on top of the fruit until the fruit releases its’ juices. After about 15 minutes taste the liquid and see if you need to add more honey and add in the splash of vanilla extract at this time. While your fruit is grilling away, combine the yogurt, mint and agave sweetener and set aside. Your fruit will be ready after about half an hour. You will see it bubbling away with all of its’ juices and then it will reduce. The fruit will begin to stick to the foil, once that happens, your fruit is ready. Once your fruit has cooled down a bit, remove the tea bag. Heat up your non-stick pan till it is hot on high heat and throw in your amaranth grain and gently shake the pan over the heat until they begin to pop. This serves about 3. Divide the yogurt, fruit among your bowls and top with the popped amaranth grain and mint leaves.
I was so obsessed with the amaranth popping! I originally wanted to just toast it to give the yogurt a little bit of a crunch. But as I shaked and shaked the pan over the flame, to my surprise it started popping. “How fun!” I thought! The batch below is a burnt one, but I couldn’t help thinking how pretty and delicate it looks. After some trial and error, I learned that you have to heat up the pan nice and hot before you throw in the amaranth grains.