While most frozen yogurt recipes are made with plain yogurt, I used Greek yogurt, as it is more easily digested than regular yogurt and contains good live bacteria, if you purchase the good kind. I use FAGE Greek yogurt. In addition, instead of using cow’s milk (non-fat is traditionally used), coconut milk or gluten free rice milk may be substituted. I used homemade raw almond milk. You can use any yogurt or milk you desire to fit your dietary needs. This frozen yogurt is sweetened with agave syrup which reacts slower on your glycemic (blood sugar) levels instead of all at once like table sugar. However, if you desire to use table sugar or evaporated cane sugar, you may add it all in the pan when cooking the strawberries. I hope this gluten free frozen yogurt recipe fulfills you and/or your family’s sweet tooth without the health risks! Love strawberries!
There is nothing like homemade gluten free frozen yogurt! A refreshing, better-for-you gluten free dessert choice!
- 1 lb. fresh strawberries, rinsed, stems removed, cut in slices (or thawed frozen)
- 6 - 8 Tablespoons agave nectar/syrup, divided
- 1 1/2 teaspoons lemon juice (or if allergic, 1/2 teaspoon cream of tartar)
- 1/2 cup gluten-free plain yogurt, Greek yogurt or dairy-free alternative
- 3/4 cup homemade raw almond milk
- Add strawberries to large bowl and toss with 2 tablespoons agave syrup.
- Add them to a large non-stick skillet, and cook on medium heat until strawberry slices are bendable, about 7 - 10 minutes.
- Remove from heat; store, covered, in the refrigerator until chilled, either over night or for several hours.
- Add the strawberries to your food processor or blender, sprinkle with cream of tartar (or lemon juice), and blend until smooth.
- Add in almond milk, 6 tablespoons agave and Greek yogurt; and blend again until smooth.
- Process in your ice cream maker according to the manufacturer's instructions. I use the 2 quart Cuisinart.
- Freeze in an airtight container.
- Leave on the counter top or in the refrigerator to thaw before serving, about 30 minutes.
Greek yogurt is easier to digest than regular yogurt. For dairy-free or vegan diets, you may use coconut or soy yogurt, (though I don't use soy myself because it affects estrogen levels.) Some yogurts contain gluten, so check all labels.
The amount of agave you will need will depend upon how tart or sweet your strawberries are. My suggestion is start with 4 tablespoons and then add more, to your liking.
While you do not need to saute the strawberries, it gives the sugars an opportunity to develop, making for a more sweeter dessert, naturally, using less sweetener overall.
In my recent research for ice cream recipes, I think I've uncovered the missing ingredient in making ice creams just like the manufacturers: gums! Add a bit of guar gum and I bet this recipe will be perfect!