The first time I made this gelato, I was amazed at how easy and delicious it was. It requires no exotic ingredients, no technique, and virtually no time. It’s perfect for a sweet treat if you’re feeling under the weather and need all the goodness fruit can bring. It’s also the only way I can get my husband to eat yogurt.
When using small fruits like blueberries or cherries, or more delicate fruits like raspberries, or frozen fruit pulp, omit step 1 and process all the ingredients together.
1. Put the strawberries into a food processor along with a tablespoon of water. Pulse a couple of times, only to start breaking up the strawberries.
2. Add yogurt and sugar. Process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time. Take care not to over-process or your gelato will liquefy into a smoothie.
3. Serve immediately or freeze if you prefer to serve later. If frozen, allow 10 to 15 minutes for the sorbet to soften at room temperature.
- 1 pound frozen strawberries, or your favorite frozen fruit
- 2 tablespoons water, as needed
- ½ cup low-fat Greek yogurt
- ¼ cup sugar, or to taste depending on the fruit
Ann's Tips and Tricks
The main ingredient is frozen fruit. Frozen fruits — and vegetables, for that matter — are picked when fully ripe and suspended in their ripeness until you’re ready to use them.
They are also relatively cheap, clean, and convenient to use; strawberries are already hulled, mangoes pureed or peeled and cubed, cherries pitted, and peaches sliced. Although no frozen fruits are as good as perfectly fresh ones, this recipe is a great vehicle for them.
I don’t believe in substitutions in desserts. I’d rather eat less of something really good. It’s a little bit of what you fancy that does you good, so don’t overdo it.