Strawberry Frozen Yogurt with Jam

This post is sponsored by Stonyfield and OXO in celebration of Cheryl Sternman-Rule’s new book, Yogurt Culture. Thanks for supporting the brands that help make Savvy Eats possible!Strawberry Frozen Yogurt

I’ve been remiss in my “cook all the things with preserves” mission, because I’ve never made frozen yogurt or ice cream using jam. How did I miss this? Now that I’ve seen the light, I’ll never make the mistake of neglecting frozen desserts again.
When Stonyfield sent me a copy of Yogurt Culture by Cheryl Sternman-Rule and asked me to try the “Ultimate Strawberry Frozen Yogurt” recipe, I realized that there was a very simple shortcut I could take. The first step of the recipe calls for pulsing berries with sugar and balsamic vinegar in a food processor and allowing it to stand for one hour. This really means you’re essentially making a quick preserve, so why couldn’t I use what I already had and substitute in a jam instead? So to that end, I used my strawberry red wine jam to make this frozen yogurt. I suspect it would also be fantastic with strawberry balsamic and black pepper preserves!

If you already have strawberry jam on hand and you use Greek yogurt, the prep for this recipe is literally minutes: just open the jars, toss it all in the food processor and puree! But even if you use regular yogurt (I used Stonyfield’s Smooth and Creamy Whole Milk Plain yogurt) and strain it, the hands on time is still brief.

(Side note: I’m not usually big on single-use tools, but I make an exception when it comes to preserving prep. When you’re dealing with 10+ pounds of fruit at a time, anything that can make the process a little simpler is a win! Case in point: OXO’s strawberry huller. I used one back when I made the jam last summer, and it was such a time-saver!)

I’ll definitely be making this frozen yogurt again – it is just sweet enough, and the red wine accentuates the strawberry flavor. And I can’t wait to try some other recipes from Yogurt Culture, such as the Folded Omelet for One with Lox, Shallot and Yogurt or the Milk Chocolate Yogurt Pots with Salted Peanut Crush. There are so many ways to use yogurt here that I’d never thought of! Plus, I giggle every time I come across a sidebar, because they are all headlined with “Yo!” and I find this to be far more entertaining than I should. Can I blame that on having a newborn? I’m going to go with yes.

Strawberry Frozen Yogurt with Jam

Prep Time: 10 minutes

Yield: 1 quart


  • 2½ cups plain whole-milk yogurt (not Greek) or 1½ cups plain whole-milk Greek yogurt
  • 1 pint strawberry jam (I used strawberry red wine jam )
  • 2 tablespoons balsamic vinegar (use this only if you are using plain jam)
  • 1 tablespoon light corn syrup


  1. If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. You can skip this step if you are using Greek yogurt.
  2. Spoon the yogurt into a food processor and add the jam, vinegar (if using) and corn syrup. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
  3. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Continue churning until the mixture has fully thickened and is nearly scoopable. You may eat it now, soft-serve style, or transfer it to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil. Freeze for several hours.
  4. Let the yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry scoop.

This post was sponsored by Stonyfield and OXO . As always, my opinions are my own. This post also contains affiliate links.


Carnitas Taquitos

Flavorful pork is wrapped tightly in flour tortillas and baked into crisp carnitas taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!

Carnitas Taquitos

We’re still working our way through all the meals I froze before the baby was born, and I’m grateful for that. Because while I have gotten back into the kitchen (and am so happy that the markets are open for fresh local produce again!), the whole making-dinner thing doesn’t always happen.

Baby girl has been on a nap strike for the better part of two weeks, and most days, she can’t fall asleep anywhere. When she wouldn’t sleep in the crib, I tried wearing her in the Moby, going for a walk, going for a drive, putting her in the swing – each thing would work for 10-15 minutes, and then she’d be awake again. Finally, in late afternoon, she would be so exhausted that she’d conk out in my arms for a solid 2-3 hour nap. If I tried to set her down, she’d wake up immediately. So I’ve been opting to just enjoy the cuddles and remind myself that everything is a phase with babies.

Carnitas Taquitos 2

Anyways, all this means that I’m not able to do much prep work in the kitchen in late afternoon like I usually would. By the time we get back from our daily post-work walk with Dan, it is close to her bedtime (and at this point, that’s pretty close to our bedtime too!). I’d rather spend that last little stretch of time with Dan and the baby than at the stove, so on the no-nap days, we’ve been opting for freezer meals or other quick, easy dinners.

This week, I baked up some of these carnitas taquitos that I had frozen back in February (here’s how to freeze taquitos). In the time it took them to bake, I managed to make an avocado cream dipping sauce and side salad and get the kitchen all cleaned up. Win-win – a delicious dinner and one less task on the household to-do list!

Carnitas Taquitos

Prep Time: 30 minutes

Cook Time: 8 hours

Yield: 24 taquitos

3 taquitos

Carnitas Taquitos

Flavorful carnitas are wrapped tightly in flour tortillas and baked into crisp taquitos. Make a big batch in advance and freeze them for quick and easy dinners down the line!


    For the carnitas:
  • 15 ounces tomato sauce
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons ground cinnamon
  • 3 pounds pork shoulder
  • For the taquitos:
  • 24 6" flour tortilla
  • 1/4 cup canola oil


  1. Whisk the tomato sauce with the chipotle chili, cumin, chili powder and cinnamon.
  2. Place the pork in a slow cooker and cover with the tomato sauce. Cook on HIGH for 6-8 hours. When the pork is cooked and cool enough to handle, shred the meat.
  3. Grease 2 9x13" baking pans. Spoon 2-3 tablespoons of carnitas into a tortilla in a single line about 1/3 of the way from one edge. Roll tightly, and place seam down in the pan. Repeat until all the carnitas are used up.
  4. Brush the tops of the taquitos with oil, and bake at 450F for 20 minutes, flipping halfway through. Serve warm.

Here’s how to freeze taquitos for later!

PS: This post contains affiliate links. I only ever recommend products that I truly use on a regular basis. Thanks for supporting Savvy Eats!