May is Strawberry Month! In honour of this sweet summertime berry, here’s another yummy recipe from Roost – the Alabama-based blog that features gluten-, grain-, lactose-, sugar- and starch-free food (plus gorgeous photography to boot!). Caitlin, who created the website, has kindly agreed to let us share her culinary creation with you – enjoy!
This cool combination of tangy yogurt and sweet honey with a bite of balsamic vinegar makes the perfect warm-weather treat for those who enjoy a diet free of processed sugar and eggs. Coconut milk may be substituted for the dairy in this recipe.
Strawberry, Basil & Balsamic Frozen Yogurt
3 cups whole milk yogurt
1/2 cup honey
1 tbsp balsamic vinegar
2 tsp vanilla extract
1/2 tsp salt
1 pound strawberries, hulled
1 cup fresh basil, packed
Combine strawberries and basil leaves in a blender or food processor. In a separate bowl, mix yogurt, honey, vinegar, vanilla and salt together. Add strawberry-basil mixture and stir to combine.
Put mixture into an ice-cream maker and proceed according to the machine’s instructions.
Juicy, summery and delicious, strawberries not only taste good – they’re good for you, too. Nutrient-rich and packed with antioxidants (like vitamin C), these red berries can help to prevent wrinkles, reduce inflammation of the joints, regulate blood pressure, fight bad cholesterol and keep heart-disease and cancer at bay – all great reasons to celebrate strawberries this May!
What are your favourite ways to prep and eat strawberries? Let us know by leaving a comment below!