Look inside for the video and detailed recipe.Strawberry frozen yoghurt is a quick and easy-to-make dessert recipe made with fresh yoghurt or hung curd and fresh strawberries. It is Lighter than ice cream but still creamy and packed with strawberry flavour. This gorgeous strawberry frozen yoghurt is intensely fruity and creamy, perfect for a sweet summer treat. Unlike other homemade ice creams, this recipe has no cooking or churning, so it’s quicker and easier to prepare. All you need 3 basic ingredients from your pantry, hung curd, condensed milk and strawberry puree. Mix these delicious ingredients together, pop them in the freezer overnight, and your frozen yoghurt is ready to be relished. This Strawberry Frozen Yogurt is a delicious summer treat; It’s fresh, creamy and flavorful! Serve it with strawberry compote for absolute pleasure. Strawberry compote multiplies the taste of this strawberry frozen yoghurt.Strawberry Compote is a delicious fruity sauce made from fresh strawberries that are simmered into a sauce with sugar and lemon. It is a perfect accompaniment that goes well as a topping over cake, Chocolate Mousse, Puddings or any dessert that needs a zing.
Utensil and Tools
- Borosil Glass Mixing Bowl
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- Amazon Basics Silicone Baking Cups
Ingredients
Strawberry frozen yoghurt
- 100 gram Condensed milk
- 125 grams (½ cup) hung curd or yoghurt
- 50 gram Strawberry
Strawberry compote
- 1 cup Strawberry ,diced
- ½ cup Sugar
- 1 tsp Lemon juice
Video
Instructions
- Rinse and hull the strawberries. Roughly chop the strawberries and pulse them in a food processor or grinder for a few seconds to make a coarse purée.
- Take a big mixing bowl, and add the hung curd and condensed milk into the mixing bowl. Whisk them together and make a smooth homogeneous mixture. (You may use thick yoghurt instead of hung curd and add some finely chopped strawberry to the yoghurt while mixing.)
- Add the puréed strawberries into the hung curd mixture, and whisk it well.
- Transfer the mixture into a container or silicone moulds, cover it with a lid, or tightly wrap it well in cling film or aluminium foil.
- Freeze them overnight (or a minimum of 5 hours) until solid. Take them out from the freezer 5 mins before serving.
- Serve it with strawberry compote and fresh fruits.
Strawberry Compote
- Rinse and hull the strawberries. Roughly chop the strawberries.
- Add the strawberries, sugar and lemon juice to a saucepan. Let them come to a boil. Reduce the heat to low and simmer until the strawberries are soft and mushy and the liquid thickens; it will take around 10 minutes.
- Taste and add more sugar if necessary. Do not cook it for long; the compote will thicken once it cools down.
- Let the compote cool down completely. Transfer to a clean jar and store in the refrigerator for up to 2-3 weeks.
Nutrition
Calories: 149kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 62mgPotassium: 251mgFiber: 1gSugar: 23gVitamin A: 135IUVitamin C: 25mgCalcium: 152mgIron: 0.3mg
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