This month at MAK the focus has been on local food. When Jill asked me to guest post I couldn’t resit sharing my strawberry frozen yogurt, because everything that I use to make it is local and in season. The strawberries came from a friend, the milk to make the yogurt was from a cow that lives 3 miles from me, the raw honey came from a farm 5 miles down the road, and the eggs came from my own chickens.
There are so many things I love about this frozen yogurt, it is full of vitamin C from the strawberries, good gut healing bacteria from the yogurt, and raw honey and a plethora of vitamins and minerals from the egg yolks. If you don’t have yogurt on hand, dairy or coconut milk kefir work just as well.
Please join me at Modern Alternative Kitchen to learn how to make this strawberry frozen yogurt.
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