My life has been changed. For Christmas, Ross’s sister got us an ice cream machine, and I could not be more pumped. Prior to this little gem coming in to my life, I was in possession of my parents’ ancient machine that requires massive quantities of ice and salt to function. No more my friends. No more.

All you need to do is freeze the drum, dump some stuff in and press on. Ah! So easy! For my first recipe I wanted to make something simple and relatively healthy since I’ve been such a glutton all month. So, my mind immediately went to frozen yogurt. After a quick consult with the Perfect Scoop cookbook (also a gift) the little gears in my head started turning. Then I remembered the Strawberry Jam with Honey I had in the freezer and this super simple recipe was born.

It has been a few years since I’ve had Pinkberry, so I’m not sure how close this recipe is in taste and texture. But, if memory serves me correctly, I think it has that familiar tang and creaminess. Give this a whirl (literally – get it – the machine whirls) when you want a fast, healthy snack that will stomp that sweet tooth.

Tangy Strawberry Frozen Yogurt

Ingredients
2 cups of fat-free plain yogurt
1/2 cup of jam (I used homemade strawberry)
1/3 – 1/2 cup powdered sugar (you could probably use regular sugar, but I used powdered so it would dissolve well and thicken the mixture a bit)

1.) Prepare the drum of your ice cream maker according to manufacturer’s instructions. I just leave mine in the freezer when I’m not using it.
2.) Combine the yogurt and jam in a small mixing bowl. Depending on how sweet your jam is (mine is on the tart side) add in your powdered sugar. I wound up using almost a 1/2 cup.
3.) Pour the yogurt mixture into the ice cream maker. Turn it on for as long as instructions state, or until thickened. You could eat it now for soft serve or store it in a freezer-safe container until hard.