So my doctor says I can’t run anymore (because of that hip problem I have) and yes I’m completely bummed out, devastated, crying in my pillow everyday about it and throwing random tiny objects out my car window hoping it might nail that runner speeding down the sidewalk – haha I’m totally kidding. I’m just a little jealous :). I know it could be much worse and I’m still happy for all you runners out there. Most of you are probably thinking, seriously, you’re sad you can’t run anymore running is the worst. Really the hard part for me isn’t that I loved running its that I love sugar so now I can’t just run off all the junk that I eat (which was a bad idea anyway). I may just have to add some healthier desserts into my diet now since I still crave dessert everyday. The good thing though, at least my doctor didn’t tell me I can’t bake anymore, then I’d be really depressed. My world might just fall apart if I were told that :).
This strawberry greek frozen yogurt is simple, delicious, and much healthier than ice cream . With its three ingredients and minimal prep you’re going to want this all summer long, especially with its abundance of fresh strawberries. I might just eat it for breakfast :). It is also delicious to blend a scoop or two with milk (or almond milk) and make a smoothie. Enjoy!
Strawberry Greek Frozen Yogurt
- 1 lb fresh strawberries
- 2 1/2 cups plain 2% Chobani Greek yogurt
- 2/3 cup light agave nectar
Puree strawberries in a food processor until well pureed and strawberries pieces no longer remain, scraping down sides once during processing. Force pureed strawberries through a fine mesh strainer into a large mixing bowl (if you don't mind seeds you can skip this step). Add plain Greek yogurt and agave nectar to strawberry puree and whisk mixture until well blended. Cover bowl with plastic wrap and freeze 30 - 40 minutes, stirring once during chilling, then transfer mixture to an ice cream maker and process mixture according to manufactures directions. Enjoy soft or transfer to an airtight container and freeze until semi-firm (or firm and allow to thaw slightly at room temperature before enjoying).
Recipe Source: Cooking Classy