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.
- 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.
- 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.
- 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.