Honestly, quite tasty and easy. I wouldn’t know it’s 1/2 allulose. The strawberry flavor is bold and fresh. It’s a bit icy and scoops a bit crumbly but freezes well so scoops fine. It’s a bit like a sorbet. Not perfect. I adapted this recipe from Lebovitz, The Perfect Scoop, Strawberry Frozen Yogurt.
Maybe someone has a suggestion on making this less icy? I know strawberries have a lot of water. I wouldn’t want to change it drastically. Would more yogurt throw off the proportions too much? What would milk powder do? The flavor could support more dairy. For having so much water it might not be possible to fix the iciness. For a daily frozen yogurt this is a good start.
Who has a killer strawberry frozen yogurt? Maybe one with freeze-dried? I don’t want to cook them.
1lb frozen Organic Strawberries
1 1/4 cup Brown Cow plain whole milk yogurt
2tsp vodka
2tsp lemon juice
1/3 cup sugar
1/3 cup + 2tbsp allulose
Thaw strawberries, vodka, lemon, sugar and allulose. Add yogurt and blend. Strain if desired. Freeze in ice cream maker. I used a compressor Brevile.
by Dependent_Reindeer98
3 Comments
Sounds like it needs more allulose/sugar. I’d also use Greek yogurt instead of regular yogurt. Maybe that’ll help take some of the water out of the recipe.
Add 2 tbsp cream cheese. The SMP is a good idea. Also throw in some inulin.
Then ~1tbsp of VG if it needs further FP depression.
My take: [https://jhermann.github.io/ice-creamery/S/Strawberry%20FroYo%20%28Deluxe%29/](https://jhermann.github.io/ice-creamery/S/Strawberry%20FroYo%20%28Deluxe%29/)
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