Skip to main content

Blog Picks : Frozen Strawberry Yogurt

Do you get amazed by the amount of food blogging facts I don't know. Take this example. For a long time, I had no idea who David Lebovitz is. And for a really long time after that, I had him filed away as "that icecream book guy". It's only recently that I discovered this American in Paris as not just a culinary genuis, but also someone whose writing style I enjoy.

The very first recipe I bookmarked when I was reading David's blog was Strawberry Frozen Yogurt. And with strawberries season about to end in Bombay, and the summer heat about to set in, this was a perfectly simple recipe to make.



Slice 400 gms strawberries into small slices. David tossed them in a bowl with 2/3 cup sugar, but I remembered just in time that the strawberries here are sweeter so I reduced the sugar to less than half (around 3 tbsp). In around an hour, when the sugar had dissolved, blend the strawberries with a cup of yogurt and juice of half a lemon.

I don't have the fancy Cuisinart icecream maker that Mr. Lebovitz owns so I used the time tested way of icecream-maker-less souls : freeze the yogurt for an hour, beat it for a few seconds in a blender, freeze and repeat twice. By this time, your yougurt is nicely creamy and icicles won't form when you freeze it for a few hours.

I'm sending this lovely yogurt over to Priya who is hosting FIC - Pink/Rose this month.
Labels:

Comments

notyet100 said…
yummy pick,.Simran,..:-)
March 17, 2009 at 8:43 PM
Priya Suresh said…
Wow wat a superb dessert..looks gorgeous...thanks for sending FIC Rose..
March 18, 2009 at 1:29 AM
Bharti said…
I can just imagine how flavorful that is Simran. I love David's blog as well.
March 18, 2009 at 2:31 AM
Rachel said…
I could do with a scoop of that in this hot climate now
March 18, 2009 at 11:21 AM
Anonymous said…
Can i have some from yours please??Mumbai is so hot now,will surely need some more Cool things now ,that my sanity hangs by thread in this sweating season ;-)
March 18, 2009 at 1:32 PM
Chitra said…
looks yumm,i am drooling here:)
March 18, 2009 at 4:02 PM
Suparna said…
Hi Simran,
Great looking dessert! it's really simple also. u've got it perfect :) nice click ...got me drooling :) Thanks for the recipe.
TC
March 19, 2009 at 7:28 PM
Anonymous said…
That pic...so yummy!!! :-)
March 22, 2009 at 10:40 AM
CurryLeaf said…
Lovely and perfect.Love the way you chose apt dishes.I do visit David blog and am always in awe of it.
March 25, 2009 at 5:52 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o
13 comments
Read more