Strawberry Frozen Yogurt Pie with Balsamic Syrup

Strawberry Frozen Yogurt with Balsamic Syrup Recipe
Photo: Yunhee Kim; Styling: Karen Shinto
Preserves and jams are great to use in ice cream, because their high sugar content keeps the fruit from freezing rock-hard. You can use any preserves you like here, from orange marmalade to blueberry—but the balsamic syrup goes best with strawberry.

Yield:

Serves 12

Recipe from

Sunset

Recipe Time

Total: 6 Hours, 15 Minutes

Nutritional Information

Calories 234
Caloriesfromfat 37 %
Protein 2.5 g
Fat 9.7 g
Satfat 5.8 g
Carbohydrate 35 g
Fiber 0.7 g
Sodium 69 mg
Cholesterol 43 mg

Ingredients

3 cups vanilla frozen yogurt, softened until easily spoonable
3/4 cup best-quality strawberry preserves (preferably whole berries)
1/4 cup balsamic vinegar
2 tablespoons sugar
About 1 1/2 cups fresh strawberries, halved and/or quartered (leave small ones whole)

Preparation

1. Press cold pastry over bottom and up sides of a 9-in. tart pan with a removable rim and trim edges even with top of pan. Chill 30 minutes. Meanwhile, preheat oven to 375°.

2. Bake pastry on bottom rack of oven until golden brown, 25 to 30 minutes. Let cool completely.

3. Stir frozen yogurt until smooth, then stir in preserves. Spoon into tart pan, set on a plate, and freeze at least 5 hours.

4. Simmer balsamic vinegar, sugar, and 1 tbsp. water in a small saucepan over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.

5. Top pie with strawberries. Thin syrup with water if necessary and drizzle onto each wedge of pie.

More pie tips:

Let the pie soften for 5 minutes at room temp to make slicing easier.

If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Make the syrup and top the pie just before serving.

Note:

June 2011
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