It’s official fall so we’re surrounded by that awesome brisk weather, gorgeous autumn leaves and amazing pumpkin recipes left and right. But interrupting this awesome stream of fall highlights is LA’s heatwave. It was about 91 degrees today, and we also had a “carmageddon” situation where they closed down like 10 miles of a major freeway.

So instead of spending the day out stuck in horrendous traffic, I stayed home and feasted on this homemade strawberry frozen yogurt. It’s incredibly easy to make where the only hard part, or annoying part, is hulling the strawberries. Other than that, you seriously throw everything into a blender, run it till it gets smooth, and then freeze it in an ice cream machine.

Yeah, I told you – it’s so easy. Plus, it’s only five ingredients (salt doesn’t count in this), most of which you already have in your pantry.

So if you’re stuck in a heatwave like I am, I highly recommend making this. If you’re surrounded by fall weather, I still suggest making this – it’s an amazing midnight snack that isn’t too heavy on the calories!

Don’t forget to check out the other foodies who are also bringing 5-ingredient dishes to the table today!

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

One year ago: Cookies and Cream Cookies

Strawberry Frozen Yogurt (adapted from Just One Cookbook):

Yields 2 quarts

INGREDIENTS:

  • 1 pound strawberries, halved
  • 1 cup plain yogurt
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon salt

DIRECTIONS:

Combine strawberries, yogurt, sour cream, sugar, lemon juice and salt in blender until smooth.

Pour mixture into the bowl of an ice cream machine and freeze according to manufacturer’s instructions, about 25 minutes. Transfer to an airtight container and freeze until ready to serve.