Cooked Strawberry Frozen Yoghurt
By Joe
Source: Serious Eats — Max Falkowitz, Strawberry Frozen Yogurt.
A strawberry frozen yogurt recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Mix berries, lemon zest, sugar, plus salt in a heavy saucepan over a mid-sized flame. Cook, mixing now and then, till juices leave the berries and start to simmer, around 4 minutes, next reduce heat to low. Carry on cooking, mixing now and then, till juices thicken a little and berries are very tender, around 7 minutes. Move to a blender or food processor (or use an stick blender in saucepan) and purée till there are no lumps left. Strain through a fine sieve. You should have around 2 cups of strained strawberry purée. Move purée to a bowl and beat in yogurt till everything is uniformly mixed. Add lemon juice till it tastes right, starting using 1/4 teaspoon, bearing in mind that sweetness plus acidity will both be a little muted when chilled if base tastes too sweet. Chill in fridge till very cold, around 3 hours. Churn in ice cream machine according in order to manufacturer's instructions. Enjoy promptly as soft offer, or firm upwards in freezer for 2 to 3 hours. Frozen yogurt will be firm; defrost upon counter for a period of 10 to 15 minutes before serving once set.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of protein: 3.8 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 141 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
37.4 g per serving
74.8 % of the 50 g daily maximum · 149.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 295 kcal |
| Protein | 11.1 g |
| Carbohydrate | 51.6 g |
| of which sugars | 48.1 g |
| of which free sugars | 37.4 g |
| Fat | 6 g |
| of which saturates | 2.7 g |
| Fibre | 2.5 g |
| Salt | 0.29 g |
Protein per 100 kcal
3.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
