June’s drinking cooking club theme was traditional/local Utah cuisine.

Cuisine might be a bit of an overstatement…

Despite my overwhelming urge to make lime Jello with shredded carrots in it, I chose to take the high road. And by high road I mean eatable.

My family has made strawberry frozen yogurt every summer since I can remember. However, up until now I’ve only ever participated in eating it. Shame too because it is about the easiest most time consuming thing you can ever do outside of sleeping.

The recipe has 3 ingredients, two of which are healthy for you.

2 c. Strawberries

2 quarts non-fat yogurt

2 c. Sugar

I tried to get fresh strawberries from the farmers market but sadly there is more hemp necklaces, crafts and tie-died shirts being sold than fresh produce so I had to go with store bought strawberries.

To give the frozen yogurt a head start, you blend all ingredients together then put the mixture in the freezer for 2-3 hours.

My family has one of the old school electric ice cream makers which is awesome, but LOUD. I put it on the back porch while it churned for another hour and a half.

Then presto! Frozen yogurt!

Remove the panel, lick it clean and put the canister in the freezer until ready to serve.

Now that’s my kind of cooking!

Blogfully yours,

Summer

PS – in case you are wondering what other “cuisines” were served, visit our lovely event coordinator’s blog: Beach Bake-a-holic.

Summer Cooking AKA Drinking club