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
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.