Even if you don't have an ice cream maker, you can still enjoy homemade frozen yogurt that is better than store-bought. The trick is to start with unsweetened frozen fruit and whirl it in a food processor with yogurt or buttermilk.

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 16-ounce package IQF (individually quick-frozen) unsweetened strawberries (about 3 1/2 cups)
1/2 cup sugar, preferably instant-dissolving
1/2 cup nonfat plain yogurt or buttermilk
1 tablespoon lemon juice

Combine frozen strawberries and sugar in a food processor. Pulse until coarsely chopped. Combine yogurt (or buttermilk) and lemon juice; with the machine running, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides of the workbowl once or twice. (The frozen yogurt should be firm enough to be served directly from the food processor, but if it is a little soft, let it harden in the freezer for about 30 minutes.)

NUTRITION INFORMATION: Per serving: 150 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 38 g carbohydrate; 2 g protein; 2 g fiber; 19 mg sodium.

Nutrition bonus: 50 mg vitamin c (80% dv).

MAKE AHEAD TIP: Freeze for up to 1 week.

I love how easy this was. It is refreshing and quick. Not quite ice cream, but a satisfying stand-in.

Anonymous

My daughter and I loved this recipe when we used our fresh strawberries. So much better than store bought.

Aimee

It's very good, but... in strawberry season, why would you want a recipe using FROZEN strawberries???!

Victoria Ellen Knobel, Oleggio Novara, IT

This is amazing. I prefer frozen yogurt to ice cream and love the simplicity of this recipe.

magnetma, Clayton, NC