Frozen Yogurt with Strawberries & Lime

You will need

Muffin papers
1½ cups non-fat yogurt
½ cup low fat sour cream
5 Tbsp honey
¼ vanilla bean scraped or a splash of vanilla extract
½ cup strawberries, thinly sliced
zest from ½ lime

In a small bowl whisk together the yogurt, sour cream, honey and vanilla.  Set up four muffin papers in a muffin pan. Fill each muffin paper ¾ of the way up and place in the freezer for about 1 ½ hours or until firm to the touch.  In a small bowl combine the sliced strawberries, honey and lime zest, set aside at room temperature. This will allow the juices from the strawberries to be released giving you a syrupy sauce.  When ready to serve gently unmold the yogurt and invert into a bowl.  Spoon the strawberries over the yogurt and serve.

I conspired this recipe with Emily Newmark, one of the wonderful line cooks at the restaurant. She suggests trying agave nectar as a replacement for the honey. You can keep these in the freezer for up to a week but let them sit at room temperature for 5 – 8 minute to soften.


Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com