Roasted Strawberry Frozen Yogurt

Makes 8 Servings

  • Total Time: 25
  • Prep Time: 10
  • Cook Time: 15


  • 2 cups strawberries (tops removed) 
  • 1 envelope of gelatin 
  • ¼ cup cold cran-grape juice (or non-alcoholic red wine) 
  • 1 tablespoon balsamic vinegar 
  • ¼ cup sugar 
  • 2 cups low-fat Greek yogurt (plain) 
  • 1 teaspoon fresh lemon juice


1. Pre-heat oven to 375 degrees

2. In a bowl mix strained strawberries, grape juice and vinegar, together and pour strawberry mixture onto a small baking tray

3. Roast on a small tray for 15 minutes  

4. Remove the tray from oven and allow to cool to room temperature

5. Add sugar to cooked, room temperature strawberries

6. Add lemon juice and toss with a spoon until sugar dissolves

7. Cover bowl with plastic wrap and rest for one hour

8. Transfer strawberries and juices to a food processor.  Add the 2 cups of strained yogurt and pulse machine until smooth

9. Strain to remove seeds

10. Chill for one hour in refrigerator

11. Transfer to a 4-5 quart ice cream maker (use manufacturer’s directions)

Tips/Tricks - Note with alterations the nutritional values will be affected, including lactose content • Serve over favorite coffee cake, pound cake or cookies