Fluffy Strawberry Frozen Yogurt

Most homemade frozen yogurt sets up dense and icy. This one stays cloud-light, thanks to two clever moves: straining the yogurt into thick “yogurt cheese” first to remove watery whey, then folding in stiffly whipped egg whites for an airy, almost mousse-like body. The result is more like a cross between gelato and frozen mousse than typical fro-yo.

The yogurt-cheese step takes commitment but no skill. Line a colander with cheesecloth, weight the yogurt down with a glass jar, and let it drain in the fridge for at least 6 hours, until the texture matches cream cheese. Use yogurt with pectin if you can find it, the straining goes faster.

Once the yogurt cheese is ready, the rest comes together quickly. Mix it with sugar and vanilla, fold in beaten egg whites and sliced strawberries, and let the mixture rest overnight in the fridge before churning. That overnight rest is what allows the flavors to deepen and the texture to develop. Churn in an ice cream maker per manufacturer’s directions for the lightest finish.

Pro Tips

• Use very fresh, in-season strawberries, frozen berries weep too much liquid and ice up the final product.
• Whip egg whites in a clean, dry bowl. Even a trace of fat or yolk prevents proper peaks.
• Fold the egg whites in two stages, first to lighten the base, then to incorporate the rest gently.
• Transfer to a freezer-safe container and press plastic wrap to the surface to prevent ice crystals.

Variations

• Swap strawberries for raspberries, peaches, or pitted cherries for different flavors.
• Use brown sugar in place of white for a deeper, more caramelized note.
• Add 2 tablespoons of Grand Marnier or kirsch to the base for a grown-up version.