Friday, February 12, 2010

Twist on Yogurt

I have to say first, that I tried to make yogurt in a crockpot...  It was a dismal failure.  I think maybe my crockpot was too large?  The recipe called for a 1/2 cup of plain yogurt and I had purchased a whole thing of plain yogurt because that's what was available.  I didn't want to use an entire eight cups of milk again, so I wanted to think of a way to eat the plain yogurt. 

I could have made a yummy Greek dish, but I was missing too many ingredients to make the special sauce (I'll post the recipe sometime in the future, ha ha), and we're constantly broke, soooo... I used some frozen strawberries I had purchased for a different recipe.  And so it began....

Categories: Yogurt, Strawberries, Breakfast, snack
Preheat: --

1 large container plain yogurt (I'll have to post ounces later, but you know what size I'm talking about, right??)
1 cup sugar (You may find this edited next time you access this recipe to be less sugar...)
1-3 cups frozen strawberries, thawed and cut up

1.  In a sealable container, mix together the container of plain yogurt, the sugar and the strawberries.  I used my huge Pampered Chef batter bowl as the container.  It's 8 cups and perfect.  Also, I just threw in the frozen strawberries whole.  The next morning, I took my scissors and cut up the strawberries before we ate it.

2.  Refrigerate.  I can't rave enough about "making" our yogurt this way!  It's delightful, and the strawberries are not mushy, they're firm and delicious.  Also, there's no added coloring (although I guess you could add color if you really wanted to).  FINALLY, you control how much sugar goes in. 

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