Friday, June 14, 2013

Strawberry Sherbet and Strawberry Yogurt Cake

Last year I planted 50 (yes, 50) "hardy" northern European strawberry plants. Well, they weren't that hardy, because about twenty of them died over the winter, even with being "strawed." And the ones that did survive, did not produce that many strawberries. If I'm lucky and beat the critters to the ripe ones, I may get three a day.

But have no fear, my farmer friend is here. I have had three large batches of strawberries from her place. The first batch became my snack for a couple of days. The second batch became strawberry buttermilk sherbet, and the third batch became strawberry yogurt cake.

I used a modified recipe last year for berry sherbet, but I could not remember how I made it. I know I wrote it down, but I don't know where I put it. I did a quick search and found this which tastes just like it. I changed out the half-and-half with heavy cream, because that is what I had in the fridge. It is quite refreshing, and the buttermilk adds a little tang to it. I use my electric Cuisinart ice cream maker, but a friend of mine uses lidded containers in the freezer. She stirs it every 15-20 minutes until firmly frozen.

My favorite recipe is the strawberry yogurt cake that my friend Sandy had pinned on her Pinterest page. I made it last year and loved it. I made it again this year and changed one thing. Since the Greek yogurt I could find at my country market came in 6 oz. containers (I needed 8 oz.), I added 1/4 cup of heavy cream and used just one of these 6-oz. containers of Greek yogurt. The recipe is It is delicious!

Sorry for the lack of pics, but by the time I realized I should take them we had already made the dishes  unpretty.

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