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.


Maple Ice Cream Sandwiches

Maple Ice Cream Sandwiches

I find my recipe inspiration everywhere.  A magazine mentions a hard cider sangria, which I spin off into a fall fruit sangria.  A friend raves about the creamy tomato soup she made last weekend, inspiring me to turn my leftovers into a soup. We have vegetables sautéed in brown butter with pecans and Romano cheese at a restaurant,  and it inspires me to simmer some butternut squash in brown butter with oregano for Thanksgiving.  I realize that I have a gallon of cider in the refrigerator that needs to be used soon, so I make cider scones and slow cook some ham in the cider.

And sometimes the inspiration comes from somewhere unexpected. A shiny copper pot from the antique store drives me to make some caramel, for instance .  Or in this case, an ice cream cone shaped cookie cutter inspires me to make some maple ice cream sandwiches.

Maple Ice Cream Sandwiches2

There isn’t exactly a “recipe” for these sandwiches.  Just some maple nut ice cream, softened a little bit on the counter for better sandwich-ability, smushed between 2 maple sugar cookies.  Line a cookie sheet with wax paper, and lay the ice cream sandwiches on top to freeze until hard.  Enjoy and savor the fall flavors.