Besides being impossibly cute, these yogurt-covered strawberries are insanely delicious. They’re also super easy to make. All you’ve got to do is find the juiciest strawberries you can (this ensures a sweet finished product), get some yogurt, and get busy!
Greek-style yogurt coats the berries best, and its tartness perfectly complements the sweetness of the berries. I recommend vanilla-flavoured yogurt, but plain or any other flavour (including chocolate!) will do. The berries were coated after one dip, but freezing and dipping a second time gives a nice thick layer of yogurt. The strawberries will eventually freeze solid, so if they’ve been in the freezer overnight, remove about ten minutes prior to serving to make them ‘tooth-friendly’.
Frozen Yogurt-Covered Strawberries
Prep: 15 minutes
Total: 2 hours 15 minutes (including freezing time)
- 1 pint very ripe strawberries, preferably local
- 1 1/2 cup vanilla-flavoured Greek-style yogurt
- LIFT the leaves of the strawberries away from the fruit gently, leaving intact but providing something to grasp. Holding the berry by the leaves and ‘neck’, dip in the yogurt until it’s 90 percent submerged. Remove and place inverted (leaf-side down) on a wire rack, placed so that it can freeze tip-side up (this may take some patience, but the berries will rest this way on a wire rack). Repeat with remaining strawberries and yogurt. Freeze for 1 hour.
- REMOVE berries from freezer and repeat, coating berries with a second layer of yogurt. Freeze for another hour, or until ready to serve.