Strawberry Frost

This strawberry frost is basically soft-serve ice cream disguised as a health food. Frozen strawberries blended with low-fat yogurt and part-skim ricotta create a thick, creamy base that’s naturally sweet without any added sugar.

The ricotta is doing something sneaky here. It adds body and a smooth, mousse-like richness that plain yogurt alone can’t achieve. You won’t taste cheese in the finished dessert, just a creamier, more satisfying texture than a typical fruit smoothie.

Frozen orange juice concentrate punches above its weight as a sweetener. That one tablespoon brings concentrated citrus sugar and a bright flavor that lifts the berries without the flat sweetness of granulated sugar. Combined with vanilla extract, it rounds out the strawberry flavor into something that tastes complete rather than just fruity.

Serve this immediately after blending while it’s still thick and frosty. It melts fast once it hits the parfait glass, so get it to the table quickly and garnish with fresh berries and mint.

Kitchen Tips

• Use no-sugar-added frozen strawberries, not fresh. The frozen berries give the frost its thick, icy texture straight from the blender without needing ice.
• Blend until completely smooth. Ricotta curds can leave grainy bits if you stop too early.
• Chill your parfait glasses in the freezer for 10 minutes before serving. Cold glass slows the melt and keeps the frost thick longer.

Variations

• Swap strawberries for frozen mixed berries for a deeper, more complex berry flavor.
• Add a tablespoon of cocoa powder for a chocolate-strawberry version.
• Freeze the blended mixture in popsicle molds for strawberry frost pops.