DIY FRO-YO

GLM

There’s this thing that happens to me every single Sunday afternoon, like clockwork, sometime around 2 p.m., after I’ve had too much coffee and my hangover is just starting to wear off: I get an absolutely incurable craving for fro-yo. I don’t know why, exactly—probably because at that point in the day, I’ve watched five hours of cat gifs, and my mouth is dry and has a bitter taste from all the coffee and the feline internet cuteness.

But there’s another problem, which makes this craving more than a danger to my thighs and wallet: at this time on any given Sunday, I’m almost certainly still in my pajamas and suffering from an intense need to also lie in bed or on the couch and binge-watch bad reality television. I need frozen yogurt, and yet I am paralyzed by inertia and whatever is on Bravo (did you know that network used to show OPERA?!).

Since I am certain you also suffer from your own version of yogurt/reality paralysis, I would like to offer a solution: make fro-yo at home. Yes, really.

I usually make this with frozen strawberries, because I almost always have a bag of them in my freezer, but frozen mango, raspberries, pineapple, or blueberries are all delicious.

SERVES 2

INGREDIENTS

16 ounces frozen strawberries (a 1-pound bag)

1 cup Greek yogurt (any fat percentage)

1 tablespoon honey or agave nectar

DIRECTIONS

• Combine the strawberries, yogurt, and honey or agave nectar in a food processor.

• Puree until the mixture resembles a thick smoothie.

• Scrape the mixture into a bowl or plastic container with a fitted lid.

• Cover tightly and place in the freezer until firm, about 2 hours.

• Scoop into bowls and serve immediately.

• The frozen yogurt will keep for up to 2 weeks in an airtight container in the freezer.