Strawberry Yogurt Frozen Cups
Strawberry Yogurt Frozen Cups
These portioned cups combine strawberries, Greek yogurt, and maple syrup into a spoonable frozen snack. Briefly macerating the berries softens their texture and helps distribute their juice without needing an ice-cream machine.
Details
- Yield: 8 cups
- Prep: 15 minutes
- Freeze: 4 hours
- Equipment: kitchen scale, bowl, fork, spoon, 8 silicone muffin cups, rimmed tray
Ingredients
- 2 cups (300 grams) hulled strawberries, divided
- 2 cups (454 grams) plain whole-milk Greek yogurt
- 3 tablespoons (45 milliliters) pure maple syrup
Method
- Dice 1 cup of strawberries into 1/4-inch pieces. Mash the remaining cup with a fork until juicy but not completely smooth.
- Stir the diced and mashed berries with 1 tablespoon maple syrup. Rest 10 minutes; the mixture should look glossy and release a spoonful of red juice.
- Stir the yogurt with the remaining 2 tablespoons maple syrup until smooth. Fold in the strawberry mixture with three or four broad strokes, leaving visible ribbons.
- Set the silicone cups on a tray. Divide the mixture evenly, about 1/2 cup per cup, and level the tops. Freeze uncovered until firm, about 4 hours, then transfer the cups to a covered container.
- Before serving, set one cup at room temperature for 8–12 minutes. It is ready when a spoon enters with light pressure while the center remains frozen.
Why the ingredients work
Greek yogurt supplies body, protein structure, and fat that moderate iciness. Strawberries bring water, acidity, color, and fruit flavor. Maple syrup sweetens and lowers the freezing point, so the cups soften sooner than unsweetened frozen yogurt. Accurate weights matter: extra berries add water and can produce hard crystals.
Cues and troubleshooting
If the mixture freezes rock-hard, allow a longer temper rather than microwaving it; microwave hot spots can melt the edges while leaving the center solid. Watery separation before freezing usually means the berries were very ripe or the yogurt was thin. Stir the mixture again and use strained Greek yogurt next time. Large fruit chunks also freeze hard, so keep the dice small.
If the cups do not hold their shape after four hours, confirm the freezer is at 0°F or below and freeze longer. Do not refreeze a serving that has stood at room temperature for more than 2 hours.
Substitutions and serving
Use an equal weight of raspberries for a seedier version. Honey can replace maple syrup measure for measure for people over one year old. Two-percent Greek yogurt works but freezes firmer; non-Greek yogurt is too loose unless strained. A rigid eight-cavity muffin pan lined with paper liners can replace silicone, although release is less tidy.
Storage
Keep frozen in an airtight container for up to 1 month, with parchment between stacked cups. Return unused cups to the freezer promptly. This is a frozen preparation, not a refrigerator dessert; thaw only the portions being served.
