Description
Rhubarb-Strawberry Frozen Yogurt is a refreshing summer treat that perfectly balances the tartness of rhubarb and the sweetness of strawberries. This creamy delight is not only simple to make but also customizable, allowing you to enjoy endless variations. Whether at a backyard barbecue or a quiet afternoon, this frozen yogurt promises to be a hit. Indulge in its vibrant colors and delicious flavors for a perfect escape from the summer heat!
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 2 cups ripe strawberries, hulled
- 3/4 cup granulated sugar
- 2 cups plain full-fat Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 1 tsp pure vanilla extract
Instructions
- Wash and chop the rhubarb and strawberries.
- In a saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice. Cook until the rhubarb is soft, about 10 minutes.
- Allow the mixture to cool to room temperature.
- Blend the cooled fruit mixture until smooth, leaving some texture if desired.
- In a bowl, mix Greek yogurt and vanilla extract. Fold in the fruit puree until combined.
- Pour into an ice cream maker and churn according to instructions until thickened (or freeze in an airtight container for 4-6 hours, stirring occasionally).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 23g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg