After a heavy lunch and several super tight hugs to all the lovely folks, I left from Carmel Valley Ranch with a bag full of goodies from the CA Strawberries Tour. My chauffeur (yes, I got a fancy ride for the tour) was a very interesting tall lady with grey hair and a very loving personality. What I assumed to be a boring drive, which is why I even carried a book with me, turned out to be quite the opposite. We chatted the whole time! We discussed recipes, seasonal ingredients, cherry picking, strawberry picking and how it gave her a back ache the next day. The two hours just flew by!
On arriving home, I was motivated from all the food talk. Had a quick glance of the goodies, did a quick instagram (it’s like a ritual these days) and immediately jotted down the recipe idea that was hovering on my mind.
Roasting fruit always brings out the flavor; it’s more perfumed and robust. And when you throw in some sea salt along with freshly powdered whole fennel seeds plus balsamic vinegar, it takes the strawberries to a whole new level of flavor fiesta! Now, try not to lick all that roasted strawberries straight from the hot pan. Let me warn you, it will smell divine and it will be extremely difficult to resist. But save some to enjoy it slowly after you make the delicious froyo!
I made the frozen yogurt twice in the same week and I used non-fat plain chobani greek yogurt during the second time. Thanks to the Chobani guys for sending me a huge box to sample. Earlier, I had made the same froyo with another brand yogurt and it was really good but with chobani greek yogurt, it was so much better. It was much smoother and creamier, almost like ice cream.
Since greek yogurt is already thick, you don’t have to strain it before making the frozen yogurt. However, I would still suggest you to extract out any amount of water that is there. It will be worth the effort as the end result will be richer. The froyo was not overly sweet, had the right balance of tartness and creaminess giving that perfect depth of flavor from the roasted strawberries.
Roasted Strawberries Frozen Yogurt
Ingredients
- 1 lb strawberries (cut in half or quarter)
- 3 tablespoons balsamic vinegar
- 1 tablespoon powdered fennel seeds
- 1 teaspoon sea salt
- 1 cup sugar
- 2 lb greek yogurt (I used chobani)
Instructions
- Place a kitchen towel on a colander and drop the yogurt in it. Tie the ends of kitchen towel tightly and extract the water. Let it rest on the colander and keep a heavy jar or bowl on top of the tied kitchen towel. It will help straining all the water. Allow it to set in the refrigerator overnight.
- In a baking pan, add strawberries, balsamic vinegar, powdered fennel seeds and salt. Let it bake at 350 for 40 minutes. Allow it to cool completely and then blend it to a puree.
- In a bowl, add strained yogurt and roasted strawberries puree along with sugar and whisk. Check for sugar. If you want it sweeter, add more sugar.
- At this stage, you can pour it in a container and let it rest in the refrigerator to set for few hours or churn it in your ice cream machine.
Nutrition
Priya Krish
This photo looks like the sea salt landed on an island in the middle of rough dark ocean at dusk. Imaginative, I know... but if you look at it, the colors says that 🙂
Nami JustOneCookbook
I never roasted strawberries (or let me think...maybe any fruits?). I have to try it myself! Love froyo and strawberry is my #1 pick before chocolate. 🙂
Kitchen Belleicious
strawberry ice cream is one thing- roasted strawberry ice cream is a whole new idea to ice cream and I just love this! LOVE LOVE LOVE this
Sylvie @ GitK
Ooo, I like the idea of throwing fennel in the mix!
Reem | Simply Reem
How on the earth I missed leaving a comment here... See thats what happens I check your post gorgeousness on my phone n then keep drooling over it beauty... In between sometime miss leaving my comments...LOL
Beautiful Kankana as always babe...
I can only imagine the freshness from sauf in this... LOVE!
Lan | morestomach
the combination of strawberries and fennel seeds is interesting!
Nusrat Azim
Fennel seeds infused frozen yogurt sounds exotic ! Would try it no matter what 🙂
And your too-much-perfect pictures triggered my craving even more 🙂
erin @ yummy supper
Kankana, must have this now!Seriously what a perfectly refreshing combo of flavors.
xo
E
foodwanderings
Love all the touches of the roasted, balsamic & fennel. Brilliant recipe as the photography. DId I tell you frozen strawberry yogurt is my husband all time favorite?! 🙂
carey
I have been obsessing over the combination of strawberry + fennel ever since a recent trip to my friends' juice cart, where they had a strawberry-rhubarb juice on the menu and fennel in the list of optional add-ons. When I asked about the fennel, they told me that they actually didn't have any fennel yet this season, since it was still in the baby stages (and they can't get much juice from those). This is taking that obsession to a new level. (Because, let's be real, I'd rather eat frozen yogurt than drink a juice!) The color of the frozen yogurt is absolutely gorgeous, and the photos are stunning! (:
easyfoodsmith
The fennel is such a clever addition! It sure took the flavours to a different level. Beautiful flavours and a great textured.
Amy Tong
What a lovely recipe and beautiful pictures. 🙂 I agree, roasting the strawberries really brings out the flavor. That's how I make my roasted strawberry ice cream. I gotta give this frozen yogurt a try next time. I know my family will love it just as much.
nipponnin
An amazing strawberry pic! And other pictures are also fabulous! I want to know who the guy sent you yogurt? Lucky you! I love to make this dessert, like this afternoon!
Laura (Tutti Dolci)
I love roasted strawberries, your yogurt is so beautiful!
[email protected]
Love the recipe, especially the mature flavors here like the fennel with the roasting and balsamic vinegar. It's the perfect adult frozen yogurt thought I am sure kids will love it too!
Grandbaby Cakes
I so need this! It looks incredible!! The roasted strawberries are an awesome twist.
Russell van K
What a great recipe! And lovely photos too. Yum!