Strawberry Rhubarb Frozen Yogurt

Name: Strawberry Rhubarb Frozen Yogurt
Total time: 3 h 20 min
Yield: 8 serving(s)
Ingredients: 3 c. plain 2-percent reduced fat Greek-style yogurt; 2 c. half-and-half; 1 c. sugar, divided; 1/3 c. light corn syrup; 1 1/2 tsp. vanilla extract; 1/4 tsp. kosher salt; 2 c. fresh strawberries; 1 c. finely chopped rhubarb

By Marian Cooper CairnsPublished: May 28, 2014

1 Rating

Jump to recipe

Jennifer Davick

Yields:

8 serving(s)

Total Time:

3 hrs 20 mins

Lighter than traditional ice cream, this refreshing frozen yogurt recalls the classic summer pie.

Advertisement - Continue Reading Below

Ingredients

3 cups plain 2-percent reduced fat Greek-style yogurt
2 cups half-and-half
1 cup sugar, divided
1/3 cup light corn syrup
1 1/2 tsp. vanilla extract
1/4 tsp. kosher salt
2 cups fresh strawberries
1 cup finely chopped rhubarb

Directions

1. Step 1Whisk together yogurt, half-and-half, 2/3 cup sugar, corn syrup, vanilla and salt; let stand 5 minutes. Whisk until sugar dissolves. Chill 2 hours or until very cold.
2. Step 2Meanwhile, cook fresh strawberries, rhubarb, and 1/3 cup sugar over medium heat 6 to 8 minutes or until fruit is softened and begins to break down; cool completely. Swirl strawberry mixture into prepared yogurt.
3. Step 3Pour mixture into bowl of an electric ice-cream maker, and process according to manufacturer's instructions. Freeze 1 hour before serving. Store up to 1 week.