No Churn Strawberry Greek Frozen Yogurt is a 10-minute, no fail, gorgeous recipe for the warmer months! Four, healthy, everyday ingredients, one food processor (or blender), NO refined sugar, and NO fat will pretty much make you a fro-yo rockstar in your own book. It’s as easy as my Icebox Chocolate Eclair Cake.
No Churn Strawberry Greek Frozen Yogurt
Happy dances all around when you make this recipe! It’s the quintessential summer and spring thing to do with the kids, big and little.
Coming up with a recipe for Greek Fro Yo, and testing it, was on my list for some time.
Why did it take me so long?
Because I thought I needed an ice cream maker…then realized, I don’t!
How do you make Fro Yo without an ice cream maker?
1. Toss frozen strawberries, nonfat Greek yogurt, honey, and lemon juice into a food processor (or blender)
2. Pulse until creamy
3. Transfer to a freezer-safe container and chill overnight
It’s like…the healthiest, frozen dessert of all time.
Who doesn’t want that?!
It’s hard to not eat this right when you make it, although it won’t be set up yet, more like soft serve.
If you prefer the kind of frozen yogurt you have to scoop, just freeze this for 8 hours or overnight.
Be aware that it does become very solid so you may want to set it outside the freezer for a bit before you serve it.
Ingredients you’ll need for No Churn Strawberry Greek Frozen Yogurt:
- frozen or fresh strawberries
- nonfat Greek yogurt
- honey or liquid sweetener of choice
- lemon juice (fresh or bottled)
Kitchen tools I use for this recipe:
Need more fruit-inspired recipes to chill out this summer?
This Strawberry Spring Salad recipe is a slam dunk for any party.
It’s made with fresh strawberries, feta cheese, candied walnuts, and tossed in balsamic vinaigrette.
Or, check out my Grilled Peaches Caprese with Balsamic Glaze to put your grill to work with those seasonal, summer peaches.
This one works as an appetizer or dessert!
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you).
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I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe in June 2017.