Frozen Yogurt Recipe loaded with fresh fruit. The Perfect recipe for a Healthy Breakfast.
Ok. I know I’m posting this frozen yogurt recipe in the middle of winter even though I live in Colorado and it’s freaking cold outside. And I know this isn’t exactly a baking recipe. It doesn’t fall into the “batter” or “dough” category like the rest of the recipes on this blog. But, after publishing a long string of rich and decadent desserts, I felt the need to add something on the healthier side of the spectrum. Not that this frozen yogurt doesn’t still taste rich and decadent, for goodness sake. It tastes like you’re eating strawberry ice cream for breakfast.
Who doesn’t want to eat ice cream for breakfast?! I do! I do!
And I do. Nearly ever morning. For the past 5 years. Even when there’s 2 feet of snow on the ground. I’m not going to let sub-zero temperatures stand between me and a breakfast of frozen yogurt. I just bundle up and shiver my way through it. (I might be addicted to this stuff.)
My obsession with this frozen yogurt recipe and eating it for breakfast.
I first started making a version of this strawberry frozen yogurt recipe for breakfast sometime near the beginning of 2012 after purchasing a cuisinart ice cream maker. I made it for breakfast once and just never stopped. It became something I had to have every morning. That May, we drove our kids across the country to spend a month on the East coast and I packed the ice cream maker. 5 people, enough luggage to last us a month, and I found room for the ice cream maker. That’s how serious I was about being able to make strawberry frozen yogurt for breakfast.
I also packed my Kitchen Aid mixer.
Let me just pause from our conversation about this deliciously healthy frozen yogurt recipe to tell you that…
There are three kitchen appliances I can’t live without:
#1. My 6 Quart Kitchen Aid Standing Mixer. This bad boy gets used nearly every day at my house. I bake almost all of our bread from scratch, which, if you’ve never made homemade bread, might sound a bit ambitious. Let me tell you right now that it’s not – because I have this mixer. The mixer does all the heavy lifting, er… kneading.
#2. My Vitamix. I actually didn’t own a Vitamix when I first started making Frozen Yogurt. I did have a regular blender, which worked just fine. However, since purchasing a Vitamix, I can tell you that this machine is infinitely better than your standard blender. And, yes, it’s considerably more expensive than a standard blender. But, for me it is SO worth it because I use it ALL the time – for smoothies, ice cream, soup, purees, and (of course) frozen yogurt. Also, these things last forever, so I figure it’s worth the investment.
#3. My Cuisinart Ice Cream Maker. I do use this from time to time to make homemade ice cream. Homemade peach ice cream is my favorite, and something I make every year during peach season. But I think you can guess by now why this is one of the appliances I can’t live without: I’m addicted to eating frozen yogurt for breakfast. Hence, this is also an item that gets used every day.
Back to our Frozen Yogurt Recipe. Some things to know about the ingredients…
You don’t, of course, have to eat this frozen yogurt at breakfast. It makes a wonderful afternoon treat and a delicious dessert. You also certainly do not have to use the same fruits that I like to use. I LOVE the combination of strawberry, lime and orange. But, the kind of fruit you use really isn’t important. What you’re looking for is a combination of whole fruit and fruit juice. Just because I’ve used strawberries as the whole fruit and fresh squeezed oranges and limes for the juice doesn’t mean you have to.
I do want to make the case for the juice being fresh squeezed… If you really hate the idea of squeezing your fruit juice, bottled fruit juice will work just fine. But, I’ll tell you, fresh squeezed is better and only takes a few minutes to make. For the lime juice I like to use a simple hand-held citrus juicer. For the orange juice I use a juice reamer. When oranges are in peak season, I actually keep a large bowl of fresh oranges on the counter with the juice reamer along side so that anyone who wants a fresh squeezed glass of orange juice can have one on the spot. There’s a sort of luxury in fresh squeezed juice that I just can’t find in a carton.
I also use full-fat greek yogurt in this recipe for a couple of reasons. It keeps me full for longer. Since I’m eating this for breakfast, I want it to last me all the way until lunch. I’m a pretty early riser so that means at least 6 hours between the two meals. Also, the frozen yogurt is creamer with full-fat yogurt. But, it’s still delicious with reduced fat yogurt. Do as you wish.
You’ll also notice the use of almond milk in this frozen yogurt recipe. I use this in place of regular milk because it’s healthier, doesn’t alter the flavor at all, and because my husband is lactose intolerant. But, if you’d rather user regular milk, go right ahead.
Finally, I generally make a double batch, freezing half for my husband and I to eat that morning, leaving the rest of the mixture in the blender, and placing it in the refrigerator for the next morning. (I wasn’t joking when I said I eat frozen yogurt for breakfast EVERY morning.) I can make a double recipe because my Vitamix can handle it. If you have a smaller blender, stick to a single batch at a time.
- 1 cup plain unsweetened greek yogurt
- ½ cup plain unsweetened almond milk
- ½ cup fresh squeezed lime juice
- ½ cup fresh squeezed orange juice
- ½ cup Stevia
- ¼ honey
- 1½ cups fresh strawberries, stems removed (approximately 12 oz.)
- Add all ingredients to a blender. Cover and blend on medium high speed until all the fruit is chopped and the mixture is smooth, about 1 minute.
- Pour into a 2-quart ice cream maker and freeze according to the manufacture's instructions.