Ninja Creami Strawberry FroYo

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Ninja Creami frozen yoghurt in the pot with fruit surrounding

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This strawberry frozen yoghurt bursting with real fruit is so easy to make in the Ninja Creami, with just 4 everyday ingredients. Full of protein and no UPFs!

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami

Ingredients

200 g strawberries - 1
2 tsp lemon juice
1 tbsp maple syrup - 2
280 g Greek style natural yoghurt - 3

Optional

¼ cup milk kefir - 4
1 tsp vanilla bean paste

Instructions

Prep the Strawberries – If using frozen strawberries allow to partially defrost so you can cut them up.
Prep fresh
strawberries by removing the hull, cut into quarters and put into the Ninja pot. Add the maple syrup, lemon zest (and vanilla extract if using).
Give it all a mash with a fork, or roughly chop to partially break up the strawberries
200 g strawberries, 2 tsp lemon juice, 1 tbsp maple syrup, 1 tsp vanilla bean paste
Add the yoghurt up to the max fill line. Use a spatula to mix the strawberry mixture and yoghurt together so all the strawberries are completely surrounded by the yoghurt.
You do not need to blend as the yoghurt is thick enough to stop the strawberries sinking to the bottom.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
280 g Greek style natural yoghurt
Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Process - Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results.
Respin if needed.

Notes

Strawberries - I prefer the ripest freshest strawberries in season. Otherwise use frozen.
Maple Syrup is optional but adds some sweetness and improves the texture of the final froyo. You could also use honey or golden syrup.
Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat.
Optional - substitute up to 1/4 of a cup of the yoghurt with milk kefir. Add a teaspoon of good quality vanilla extract for extra flavour.

Hints and Tips

This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
For best results use the ripest strawberries.
Make sure the mixture is completely frozen before processing.
If you add some strawberry pieces as additions using the mix-in function, then any re-spinning of the froyo will blend them completely.
Smooth the surface of any leftover froyo before returning to the freezer.
To enjoy a half empty pot: either just let it thaw slightly or process again with the light ice cream function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture so it is scoopable from the freezer. Experiment to perfect quantities.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.