Strawberry-Amaretto Frozen Yogurt

Strawberry-Amaretto Frozen Yogurt

This week, I stood in front of my cookbook bookshelves.  I paused and my eyes traveled over the shelves.  It was the history of my cooking, right there in front of me. 

There were hippie mother earth cookbooks from college, microwave cookbooks from the hurried twenty-something years, big general cookbooks from the I-just-got-married-and-need-to-cook-everynight-time, Julia Childs and Jacques Pepin to become more of a chef and less of a cook, bread baking, yogurt making, healthy eating, celebrity chefs, from garden to table, eat locally.  It was all there. 

It is comforting to select an old cookbook off the shelf and relive the time of your life when you purchased it.  What you needed it for, what you hoped to do with it.  This yogurt came from Great Good Food: Luscious Lower-fat Cookingby Julie Rosso.  A book that has been on my shelf since the early 90’s.  I was slowly switching us over to healthier foods.  What I liked about this book is that it was lower fat, not because it used fake low fat ingredients, but because it used ingredients that were naturally low in fat.  Now, even though I just said that, this particular recipe called for nonfat yogurt, which I think is vile.  So, I subbed full fat, but low fat would work too.

This quite possibly has become my most favorite frozen yogurt.  The amaretto really elevates it.  It keeps it creamy and the almond flavor totally enhances the strawberries.  I made this with frozen strawberries, so if it is not strawberry season at your house, don’t hesitate to use frozen.

Strawberry-Amaretto Frozen Yogurt

  • 3 cups coarsely chopped fresh strawberries (or frozen)
  • 1 cup sugar (can probably use less)
  • 2 1/2 cups plain nonfat  yogurt (or full or low)
  • 1/4 cup Amaretto

Place strawberries and sugar in a food processor and puree.  She has you then fold in the yogurt and Amaretto, I just added it to the food processor and gave it another quick whirl – didn’t seem to hurt it any.

Chill for one hour.

Transfer mixture to an ice cream machine and freeze according to manufacture’s instructions.

Serves 8

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

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Comments

  1. says

    I’m a sucker for anything amaretto. this sounds like summer in a bowl.

    I love the idea of thinking of your cookbooks as reflective of your life…it’s so true. rachael ray = the college years for me. And now – bittman, ottolenghi, and heidi swanson.

  2. says

    This sounds divine!

    I had to empty out one of our bookcases so the painter could paint a repaired wall/ceiling in our dining room. (We had a cracked pipe in the wall, resulting in a flooded basement – ugh!) Anyhow, this is the bookcase full of my cookbooks. I have a feeling I’ll be spending some time revisiting my past as I reshelve them this weekend. I even have one from my childhood (The Winnie the Pooh Cookbook)!

  3. says

    Well, off to the store for strawberries. My ice cream freezer has been hibernating all winter. Time to reawaken it from its dormant condition. We are having this tonight! Thank you, darlin’!

  4. says

    I have never made frozen yogurt and this will be my first recipe to try. I have frozen strawberries! I love the idea of amaretto. Do you strain your yogurt first to make it thicker? I use homemade yogurt and always whole milk, too!

  5. says

    I’d never use low-fat yoghurt either, why sacrifice taste! I laughed at the -newly married must cook each night – quip