Recipes for the Runner: Strawberry Balsamic Frozen Yogurt


With July 4th right around the corner, you’ve no doubt been wondering what you should contribute for that potluck, BBQ, or picnic you will be attending or hosting. If you’re expecting a warm weekend, what better festive treat to contribute than some fresh, homemade frozen yogurt?

This recipe is a great treat for runners, featuring a simple ingredient list with foods that pack a punch nutritionally. Vitamin C and antioxidants from strawberries, protein and calcium from the yogurt, and balsamic vinegar that helps reduce the risk of hardening arteries and also stabilizing blood pressure – all in one delicious dessert.

For those of you who have ice cream makers (let’s be friends), the prep is as simple as the ingredient list. But we aren’t exclusive, here…if you don’t have an ice cream maker, you can still make ice cream. Just make sure to do it the day before you need it, as the hand-made method takes a bit more time and planning. Good news is that it’s easy to fit a run (or three) in between the steps!

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Strawberry Balsamic Frozen Yogurt

Recipe adapted from David Lebovitz

Makes about 1 qt frozen yogurt, 8 1/2-cup servings


  • 1lb strawberries, rinsed, hulled and sliced
  • ½ cup sugar
  • 2 tsp, plus about 2 cups balsamic vinegar
  • 1 cup plain Greek yogurt or whole milk yogurt
  • 1 tsp fresh lemon juice


Combine sliced strawberries, 2 tsp balsamic vinegar, and sugar, and toss to combine. Once the sugar is dissolved, cover the bowl with a towel or plastic wrap, and let sit for about two hours, stirring occasionally.

Transfer the whole mixture to the bowl of a blender or food processor, add the yogurt and lemon juice. Pulse until the mixture is smooth. I used an immersion blender for this step and it worked very well.

Chill the mixture for one hour, then freeze in your ice cream maker according to the manufacturer’s instructions. Alternately, use the instructions outlined below if you don’t have an ice cream maker.

While the ice cream is freezing (using either method), place the two cups of balsamic vinegar into a saucepan. Cook over medium heat for 20-30 minutes, or until the vinegar is thick and the consistency of maple syrup. Remove from heat and stir in the frozen yogurt once the yogurt is all done. For a stronger balsamic flavor, use more vinegar and add to taste.

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Making Frozen Yogurt Without the Machine

From the kitchn


  • Very large mixing bowl
  • Small 1 or 2-qt bowl
  • Chopped ice
  • ¾ cup rock salt or kosher salt
  • Electric hand mixer
  • Towel

Once the strawberry yogurt mixture is prepared, you are ready to create your freezing apparatus. This method uses two bowls, and takes up some freezer space, but the result is worth it!

Fill the larger bowl about half way with ice. Mix in the rock salt. Nestle the smaller bowl inside the larger bowl, ensuring that the ice goes up the sides of the smaller bowl as high as possible. Fill the smaller bowl halfway with frozen yogurt mixture (you might need to do two batches, depending on the size of your bowl). Covering the top of the smaller bowl with a towel to avoid splattering, beat the yogurt mixture for 10 minutes. The yogurt will begin to feel cold at this point, though it probably won’t start freezing yet. Drape the towel over the top of the yogurt bowl and place the bowls into the freezer. Freeze for 45 minutes.

After 45 minutes, remove the set of bowls and mix again for 5 minutes. This breaks up the ice crystals that are forming, and again chills the entire mixture more evenly. Remove the smaller bowl from the larger ice-filled bowl, and place plastic wrap over the top of the yogurt, with the wrap directly on top of the mixture and as little air space as possible. Freeze again for 2 hours.


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