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Recipe

Strawberry and Chia-Seed Swirled Frozen Yogurt

photo: Scott Phillips

Yield: about 1 quart

Chia seeds, available at most supermarkets, play a fun role here: They offer a jellylike pop when the yogurt hits your tongue.

Ingredients

  • 12 oz. strawberries, stemmed and halved (about 2 heaping cups)
  • 3 Tbs. granulated sugar
  • 1-1/2 tsp. chia seeds
  • 1 Tbs. plus 1-1/2 tsp. pomegranate molasses; more for drizzling
  • 3 cups plain whole-milk Greek yogurt
  • 1/2 cup heavy cream
  • 1/3 cup honey
  • 1 Tbs. light corn syrup

Nutritional Information

      Nutritional Sample Size 1/2 cup
      Calories (kcal) : 260
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): .5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 30
      Sodium (mg): 35
      Carbohydrates (g): 27
      Fiber (g): 1
      Sugar (g): 26
      Protein (g): 6

Preparation

  • Fill a large bowl about halfway with ice and water.
  • In a food processor or blender, pulse the strawberries and sugar in 3-second bursts until they break down into small, wet chunks (not a purée or completely liquefied), 8 to 10 pulses. Transfer to a 12-inch skillet and stir in the chia seeds. Let stand for 15 minutes off the heat and stirring twice (this allows the seeds to hydrate).
  • Cook over medium-low heat, stirring occasionally and breaking up any larger chunks, until thick enough to leave a clean trail after running a spatula through the berries, about 5 minutes. Transfer to a medium bowl, and set the bowl in the ice water to cool. Stir in the pomegranate molasses, and continue to stir occasionally until cool. Cover and refrigerate for at least 3 hours and up to 1 day.
  • In a large bowl, whisk the yogurt, cream, honey, and corn syrup until smooth. Cover and refrigerate for at least 3 hours and up to 1 day.
  • Stir the mixture, then churn it in an ice cream maker according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream.
  • Spread half of the churned yogurt in a metal loaf pan (preferably 9×5 inches). Cover with half of the berry mixture, then repeat. (Scrape any frozen yogurt off the blades and sides of the machine’s bowl, and give it a quick churn to loosen.) Using a spoon, swirl the layers to create a marbled effect. Press a sheet of plastic wrap directly on the surface, and cover tightly with foil. Freeze for 4 hours for optimal scooping consistency. If freezing for much longer, let sit at room temperature until scoopable before serving. Serve with a drizzle of pomegranate molasses, if desired.

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