Strawberry Cheesecake Frozen Yogurt
Yield: About 2 quarts of frozen yogurt
Ingredients for the cheesecake frozen yogurt:
- 4 cups 2% milk fat Greek Yogurt
- 8 ounces (1 brick) American-style Neufchâtel cheese (do not soften ahead of time)
- 3/4 cup cold milk
- 1 cup plus 2 Tablespoons granulated sugar
- 2 Tablespoons pure vanilla extract
Ingredients for the Strawberry Coulis:
- 3 cups whole, hulled strawberries, frozen or fresh
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon balsamic vinegar
Add all of the ingredients for the coulis to your blender carafe. After positioning the lid on the carafe, turn the blender on and process until smooth. Pour into a measuring cup, jar or squeeze bottle with a tight fitting lid. Refrigerate until needed.
Rinse and dry the blender carafe and lid. Add all of the ingredients for the cheesecake frozen yogurt to the carafe. Place the lid on top and process until smooth. Pour into a bowl or container. Cover tightly and refrigerate for one hour prior to churning.
Freeze the ice cream mixture according to the manufacturer’s instructions included with your ice cream maker. It takes about 25 minutes in my ice cream maker.
Something to keep in mind is that this frozen yogurt, unlike most ice creams, churns up fairly firm. Listen for signs that your ice cream maker is struggling. Turn it off immediately if it is. If it is not quite as hard as you’d like it, you can always pop it in the freezer for a bit prior to serving.
To create the strawberry swirl:
Use a wooden spoon to transfer the churned frozen yogurt from the ice cream maker to a storage container. Squirt, pour or dollop strawberry coulis by the tablespoonful over the frozen yogurt. Use two butterknives to cut and swirl the coulis into the frozen yogurt. Smooth the surface of the swirled frozen yogurt with a wooden spoon or silicone spatula. Cover tightly and freeze for 10 minutes prior to serving. If you freeze longer than 10 minutes, you may need to leave the container out on the counter top for some time prior to scooping.
Serve on cones or in a bowl with chocolate covered graham crackers.
