Roasted strawberry yogurt

M hates yogurt. I don't know why I care, really. It's just yogurt. Except that I keep getting duped into buying these appealing mini yogurts that are both expensive and loaded with sugar and he NEVER eats them. ("But they're European, and Europeans aren't sugar addled like we are!", says my, admittedly sugar-addled grocery store self.)

The offending yogurts.

The offending yogurts.

So, I made my own. The process is simple: Dump frozen berries (it's February, after all) onto a parchment or foil-covered roasting pan and pop in a 350 degree oven until your kitchen smells like summer. You want the berries to be mushy, but not burned. They'll release their juices (I hate that phrase, but that's exactly what happens), so keep an eye out to prevent scorching. Bitter berries are not delicious. They should look like this:

Let these cool for a minute and then puree in a blender or food processor. We have some variety of Ninja blender and are a little bit obsessed. Food gets so smooth! Mix with plain, full fat yogurt (Greek or non, you pick). 

The density of the yogurt made a pretty parfait shot almost impossible, but you know what? HE ATE IT. I guess M doesn't hate yogurt.

 

Roasted strawberry yogurt

1 bag frozen strawberries
Plain, full-fat yogurt

Heat the oven to 350°. Spread the frozen berries on a parchment or foil-lined baking sheet. Bake until the berries are soft and have released their juices (that expression again, *shudder*) but are not browning, about 20-25 minutes depending on the intensity of your oven and the size of your berries. Let cool slightly. Carefully transfer the berries and juices to a blender or food processor and blend. You shouldn’t need to add extra liquid, but if necessary, add 1/8 cup of water to start and keep adding liquid in 1/8 cup increments until you’ve reached your desired consistency. Combine with plain yogurt in whatever proportions you and your little prefer.