June 15, 2013
Strawberry Basil Frozen Yogurt
Life is all about seizing the moment. Everything doesn't have to be planned down to the minute. If something I’d like to do comes up on the spur of the moment, I don't hesitate and just go for it.
It’s a rule of thumb that I tend to apply in every sector of my life, kitchen included.
For instance a couple of days ago I was crAAAAAving ice-cream. Badly.
All I had were strawberries, Greek yogurt and some basil. What to do with it? Strawberry basil frozen yogurt of course. What a silly question...
The frozen yogurt came out so good I actually found myself eating it directly from the ice-cream machine. Picture this: I unplugged the machine, put it on my lap and ate the frozen yogurt right out of it, while watching TV. Awesome.To be honest, the ice-cream machine was kind of heavy after a while. But one of the assets of being a triathlete is having very strong quads. So I was able to endure the pain and enjoy my frozen yogurt. All of it (mmh!).
Actually let me tell you this. If you’re on the fence whether getting into triathlon; maybe the prospect of being able of eating ice-cream from the ice-cream machine on your lap,, might be just what you need.
Who cares if you have to train everyday. Kicking your butt in swimming, biking and running when the reward is to stuff your face with frozen yogurt right out of the ice-cream machine. Talking about rewards!
Strawberry Basil Frozen Yogurt Print this recipe!
Adapted from Gnom-Gnom
handful fresh basil leaves, roughly chopped
¼ cup / 34 gr agave nectar
2 tablespoons water
1 cup / 10 oz / 285 gr 0% Greek yogurt
1 lb / 453 gr fresh organic strawberries
1 teaspoon fresh lemon juice
In a small saucepan combine agave nectar, water and basil. Bring to a gentle simmer on medium to low heat, stirring occasionally. Let simmer for about 2 minutes. Remove from the heat and let cool completely. Pour basil syrup through a fine sieve into a small bowl. Set aside.
Place strawberries, basil syrup, yogurt and lemon juice in the bowl of blender and process until smooth. Refrigerate mixture for at least 1 hour.
Pour mixture into an ice-cream maker and begin freezing according to instructions (my ice-cream maker takes about 20 minutes to get soft and smooth frozen yogurt). Remove frozen yogurt and store in the freezer until ready to serve.
One serving yields 93 calories, no fat, 49 grams of carbs and 5.3 grams of protein.