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.


White Chocolate Pudding (with Strawberry Jam!)

White chocolate pudding is made with strawberry jam for a sweet treat that will show your valentine how much you love them. Grab a spoon!

White Chocolate Pudding Made with Strawberry Jam //

Happy Valentine’s Day Week!

The last time my husband and I celebrated Valentine’s Day with the traditional fancy dinner out was 2006, just a few weeks after we started dating. I think we actually celebrated twice that year, once a few days in advance and once on the 14th.  But since then, dealing with the crowds and pricey fixed menus and everything else that comes with going out to eat on Valentine’s Day hasn’t felt worth it. So instead, we celebrate our dating anniversary, January 29, with a big night out, and stay in for a nice dinner at home come mid-February instead.

White Chocolate Pudding with Strawberry Jam //

Since I’m the cook in our family, the menu for our Valentine’s Day dinner often comes down to me. Typically, I figure out the main dish (last year it was lasagna bolognese) weeks in advance, and choosing dessert takes considerably more time. This year, though, the process seems to have flipped: I had two stellar ideas for dessert by the end of January, and I didn’t decide on dinner until a few days ago.

The first dessert I came up with is a blood orange pound cake topped with candied orange slices. The second was a white chocolate pudding made with strawberry jam. The cake ended up winning out for this Saturday’s dessert, but only because Dan is more of a cake person than a pudding person (and I can’t decide which of these desserts I like better!).

White Chocolate Pudding with Strawberry Jam |

But, the margins on that win were very, very narrow. Strawberry white chocolate pudding is fruity and creamy and perfect for showing your sweetheart how much you love them. And I know that homemade pudding may sound intimidating, but it really doesn’t need to be. If you go with a cornstarch-based pudding, there is no messing with tempering egg yolks required! Just melt the chocolate and strawberry jam with the milk, whisk in a cornstarch slurry, and pour it into bowls or ramekins to set. You’ll be done in ten or fifteen minutes, plus the setting time.

If you feel like mixing up the flavors even further, I’m sure this would be delicious with strawberry rhubarb jam as well!

This post originally appeared on Food Fanatic.