Hot days call for cool treats. That’s the rule in my house—I said it, and so it is.
There’s nothing like ice cream to cool you from the inside out. The Evil Genius, however, has embarked on one of his “I want to be healthy!” phases. As the loving (and slightly mischievous) spouse, I decided to play along—at least enough to make him think I was supporting it. Let me explain.
I finally discovered the holy grail of diet-friendly desserts: frozen yogurt. I’d tried it before, but my homemade versions always tasted like, well, yogurt. When something looks like ice cream, I want it to taste like ice cream. My breakthrough came with a blueberry frozen yogurt that tasted so much like ice cream it confused everyone at home. The boys suspected I was teasing them; the Evil Genius thought I was secretly trying to fatten him. Only after they watched me make it twice did they believe it was truly healthy.
Once convinced, though, they nagged for more. They wanted it constantly, and while I love cooking, I get bored making the same thing three times a week. So I moved on from blueberry. My favorite ice cream is cheesecake—often strawberry or blueberry cheesecake—so cheesecake frozen yogurt was the obvious next target.
The first attempt at Strawberry Cheesecake Frozen Yogurt was a home run. I used 2% milk-fat Greek yogurt and American-style Neufchâtel cheese to churn a creamy, healthier version of cheesecake ice cream, swirled with a fresh strawberry coulis. It tasted cheesecakey and fruity and smooth—definitely not “healthy” in the way you’d expect. Success!
Note: American-style Neufchâtel is usually sold next to cream cheese and often labeled “1/3 less fat than cream cheese.” It’s typically interchangeable with cream cheese in recipes, giving you similar flavor and creaminess with less fat.
My secret ingredient is balsamic vinegar. If you’ve ever drizzled balsamic over strawberries, you’ll know it doesn’t make them taste vinegary. In small amounts, balsamic enhances strawberry flavor, making berries taste more intense without calling attention to itself. It’s subtle but transformative.
It’s hot outside—you deserve a bowl of frozen yogurt.
Strawberry Cheesecake Frozen Yogurt
Yield: About 2 quarts
Ingredients for the cheesecake frozen yogurt:
- 4 cups 2% milk-fat Greek yogurt
- 8 ounces (1 brick) American-style Neufchâtel cheese (do not soften ahead of time)
- 3/4 cup cold milk
- 1 cup plus 2 tablespoons granulated sugar
- 2 tablespoons pure vanilla extract
Ingredients for the strawberry coulis:
- 3 cups hulled strawberries, fresh or frozen
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon balsamic vinegar
To make the coulis: combine all coulis ingredients in a blender and process until smooth. Pour into a jar or squeeze bottle and refrigerate until needed.
Rinse and dry the blender. Add the yogurt, Neufchâtel cheese, cold milk, sugar, and vanilla to the blender and process until smooth. Pour into a covered bowl and refrigerate for one hour before churning.
Churn the mixture according to your ice cream maker’s instructions. My machine takes about 25 minutes. Note that this frozen yogurt churns up fairly firm—if your machine sounds strained, turn it off. If it’s not as firm as you’d like, transfer to the freezer for a short time before serving.
To create the strawberry swirl:
Transfer the churned frozen yogurt to a storage container using a wooden spoon. Spoon the strawberry coulis over the yogurt by the tablespoonful (I use about 1/2 cup of coulis). Use two butter knives to cut and gently swirl the coulis into the frozen yogurt to create ribbons of fruit.
Smooth the surface with a spoon or silicone spatula. Cover tightly and freeze for about 10 minutes before serving; if you freeze longer, allow the container to sit at room temperature briefly before scooping.
Serve in cones or bowls, topped with chocolate-covered graham crackers or extra coulis if desired.
And yes—if you have a twelve-year-old who insists on scouting the yard for the perfect flower to decorate the final photo, indulge him. “Voilà!” he’ll say, and you’ll have something that tastes like a treat but feels like a little victory for everyone trying to eat a bit healthier.