roasted strawberry frozen yogurt

In the beginning…
…I purchased 32 ounces of lowfat yogurt for $2.99 + tax.  No cheesecloth in the cabinet, I used a thin dishtowel to drain the yogurt for 2 days in the refrigerator.  After draining the lowfat yogurt, I was left with a thick, creamy yogurt base to begin mixing the roasted strawberry frozen yogurt.
Fast forward to vanilla-sugar infused frozen yogurt.  Rush!!!! to the grocery store now; purchase your yogurt, drain, and freeze. Enjoy this frozen treat, which has fewer calories than strawberry ice cream and lacks nothing in flavor. 
Though it is not, this post sounds like an advertisement.  I have never appreciated the taste of yogurt; however, I have finally found a way to add yogurt to my diet.  Please, do not ask me how many 32 ounce containers of yogurt I have drained and frozen this summer!!!
Roasted strawberry frozen yogurt is very hard directly from the freezer; after about 5 minutes at room temperature the yogurt is easily spooned into a serving dish. 
none left for you!  sorry
Roasted Strawberry Frozen Yogurt
(recipe adapted from here)

  • 32 ounces lowfat yogurt, drained for two days
  • 1/2 cup vanilla bean infused sugar (regular granulated sugar will substitute, but the vanilla beans really add to the flavor)
  • 3 teaspoons vanilla extract (you can use vanilla paste if you don’t have vanilla bean granulated sugar)
  • 2 tablespoons honey
  • 2 tablespoons spiced rum
  • 1/2 cup roasted strawberries (or any fruit of your choice) (my recipe here)
  1. Place large strainer over bowl
  2. Line strainer with three layers of cheesecloth
  3. Pour lowfat yogurt (140 calories per cup) into cheesecloth lined strainer
  4. Cover with plastic wrap; place in refrigerator
  5. Allow to drain for at least 2 days (3 days works well also)
  6. Using the yogurt brand noted in the picture above, about 2 to 3 tablespoons of liquid drained into the bowl
  7. Pour drained yogurt into mixing bowl
  8. Add sugar, vanilla, honey and rum, and stir well.
  9. Pour into your cold ice cream freezer (I use this one)
  10. Freeze for 35 minutes
  11. Add 1/2 cup roasted strawberries; allow ice cream freezer to make a few turns then stop the machine.  ( I like to see red swirls mixed into the vanilla bean flecked, white frozen yogurt.)
  12. Spoon frozen yogurt into plastic containers and store in freezer. (be sure to lick the dasher – remember your childhood!)
Note:  I have also used roasted cherries, roasted blueberries, and roasted cranberries in this frozen yogurt recipe.  As I type this post, I’m roasting peaches in the oven for the next making of frozen yogurt.

oven roasted strawberry jam

These strawberries have been in the freezer since last summer. The cold storage did not diminish the taste value of the red beauties.

 slow oven roasting turned the frozen strawberries into oven roasted strawberry jam

notice the thick, red – juice-truned-jam
Oven Roasted Strawberry Jam
(recipe adapted from
  • 2 quart bags frozen strawberries, drained of juice after thawing
  • 3/4 c granulated sugar
  • 2 T chamboard liquor
  • 1 vanilla bean, split
  1. Preheat oven to 250 degrees
  2. Combine all ingredients into large bowl
  3. Stir well to distribute sugar
  4. Let sit for 15 minutes
  5. Pour mixture into half sheet pan 
  6. Bake in slow oven (250 degrees) for two hours
  7. I stirred berries and juice a couple of time during baking time.
  8. Remove from oven and let cool
  9. Store in refrigerator if you plan to consume within a couple of weeks; otherwise, store in freezer.
Oven roasted strawberry jam would be delicious over ice cream or cheesecake or pound cake, ….
or off the end of a spoon.