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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.


  • 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


  • 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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Reviews (1 review)

  • user-5016093 | 07/13/2018

    I was disappointed with the flavor, the chia seeds seemed to be lost in the strawberries which have their own seeds, but the worst part is that the frozen yogurt itself froze like a rock. It needed to sit out for at least 45 minutes before scooping and even then was not evenly softened and was softened in some areas and still icy hard in others.

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