In the words of our founder, Ann: “The first time I made this gelato, I was amazed at how easy and delicious it was. It requires no exotic ingredients, no technique, and virtually no time. It’s perfect for a sweet treat if you’re feeling under the weather and need all the goodness fruit can bring. It’s also the only way I can get my husband to eat yogurt.”

6 servings

15 minute prep

4 ingredients

  • 1 pound frozen strawberries, or your favorite frozen fruit
  • 2 tablespoons water, as needed
  • ½ cup low-fat Greek yogurt
  • ¼ cup sugar, or to taste depending on the fruit

  1. Put the strawberries into a food processor along with a tablespoon of water. Pulse a couple of times, only to start breaking up the strawberries.
  2. Add yogurt and sugar. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time. Take care not to over-process or your gelato will liquefy into a smoothie.
  3. Serve immediately or freeze if you prefer to serve later. If frozen, allow 10 to 15 minutes for the sorbet to soften at room temperature.

Chef Tips

The main ingredient is frozen fruit. Frozen fruits — and vegetables, for that matter — are picked when fully ripe and suspended in their ripeness until you’re ready to use them.

They are also relatively cheap, clean, and convenient to use; strawberries are already hulled, mangoes pureed or peeled and cubed, cherries pitted, and peaches sliced. Although no frozen fruits are as good as perfectly fresh ones, this recipe is a great vehicle for them.

Nutrition Facts (per serving)

Calories: 376; Fat: 17g; Saturated Fat: 4g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 7g; Carbohydrates: 40g; Sugar: 8g; Fiber: 9g; Protein: 18g; Sodium: 556mg

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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