1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
1 cup (240g) plain nonfat Greek yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Reserve 1/4 cup of the strawberries on the side. Transfer the remainder of the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
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