Strawberry Frozen Yogurt
2 cups (10oz/284g) frozen strawberries
2 Tablespoons honey or agave nectar
¼ cup AYO Strawberry Yogurt
1/2 Tablespoon fresh lemon juice

1 ready-made pie pastry dough
3 cups AYO Strawberry frozen yogurt, softened until easily spoonable (recipe above)
3/4 cup best-quality strawberry preserves (preferably whole berries)
1/4 cup balsamic vinegar
2 tablespoons sugar
About 1 1/2 cups fresh strawberries, halved and/or quartered (leave small ones whole)


Strawberry Frozen Yogurt

  1. Add the frozen strawberries, honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
  3. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.


  1. Press cold pastry over bottom and up sides of a 9-in. tart pan with a removable rim and trim edges even with top of pan. Chill 30 minutes. Meanwhile, preheat oven to 375°.
  2. Bake pastry on bottom rack of oven until golden brown, 25 to 30 minutes. Let cool completely.
  3. Stir frozen yogurt until smooth, then stir in preserves. Spoon into tart pan, set on a plate, and freeze at least 5 hours.
  4. Simmer balsamic vinegar, sugar, and 1 tbsp. water in a small saucepan over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.
  5. Top pie with strawberries. Thin syrup with water if necessary and drizzle onto each wedge of pie.

More pie tips:

– Let the pie soften for 5 minutes at room temp to make slicing easier.

– If you’re having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

– Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Make the syrup and top the pie just before serving.


Adapted from