Super-Simple Gelato

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 4 ingredients
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...

Ingredients

  • 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

Nutrition Facts

Calories

44 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

8 g

Sugar

1 g

Fiber

1 g

Protein

3 g

Sodium

11 mg

Directions

  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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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