Warm Strawberry Salad With Vanilla Frozen Yogurt Food

STRAWBERRY FROZEN YOGURT

Steps:

• A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.
• Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.
• Add the strawberries with their juices to a food processor. Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.
• Place in the refrigerator to chill for 1 hour.
• Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
• Place in the freezer for several hours until hard enough to scoop.

5 MINUTE FLUFFY YOGURT FRUIT SALAD

Steps:

• Place Cool Whip and yogurt into a bowl. Mix well.
• Add marshmallows and fruit.
• Chill and serve.

FROZEN STRAWBERRY SALAD

Steps:

• Combine cream cheese and sugar in a bowl; add strawberries and pineapple. Fold in the whipped topping.
• Line a loaf pan with parchment paper. Pour the strawberry mixture into the loaf pan.
• Place in the freezer until firm, about 6 hours. Set loaf pan in a warm water bath to loosen. Flip mixture onto a cutting board to remove; cut into slices.

FRUIT SALAD WITH VANILLA YOGURT

Steps:

• In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.

VANILLA BERRY YOGURT PARFAITS

Steps:

• For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
• For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
• Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.

FROZEN STRAWBERRY SALAD

Steps:

• Drain pineapple.
• In a large bowl, cream together the sugar and cream cheese.
• Add the strawberries and pineapple.
• fold in the cool whip.
• Freeze in a 9 x 13 pan or in cupcake liners.
• To serve: Thaw the 9 x 13 pan for about 20 minutes.
• Cut into squares and serve.
• My kids eat the cupcake size ones still frozen- they are like a popsicle.
• Enjoy!