To make this dairy-free use a dairy-free yogurt and a dairy-free milk such as coconut or almond milk. If you don't like the ripple effect or don't like pieces of strawberry in your froyo, in step 4 you can place the ingredients in a blender and blend until smooth.If you don't have an ice cream maker, you can place the mixture in the freezer for 30 minutes at a time and take it out and blend it with a spoon and place it back in the freezer until it starts to take on the consistency of frozen yogurt before freezing it.Once it's frozen, I let the yogurt thaw at room temperature for a few minutes or so to let it soften.Update: I increased the amount of berries to 4 cups or 24 ounces, and decreased the sweetener by 1/4 cup. The original recipe called for 3 cups of strawberries and 3/4 cup of maple syrup or honey. To make this recipe thicker and creamier, you can replace the milk with more yogurt.
Ice cream maker (optional)
4cupsstrawberriestrimmed and sliced (about 24 ounces)
Add the strawberries, lemon juice, maple syrup, and salt to a medium saucepan and bring to a steady low boil.
Cook for 10 minutes or until the strawberries begin to soften. Turn off the heat and cool for 10 minutes.
Using a potato masher or fork, break up the strawberries so that most are at least somewhat mashed.
Add the almond milk and yogurt to the strawberry liquid and blend well with a spoon.
Chill the mixture in the refrigerator for at least 1 hour. The longer you chill it the better the consistency of the froyo.
Place the strawberry yogurt mixture in your ice cream maker and follow the manufacturer's directions. If you don't have an ice cream maker, you can place the mixture in the freezer for 30 minutes at a time and take it out and blend it with a spoon and place it back in the freezer until it starts to take on the consistency of frozen yogurt before freezing it.
Place the froyo in a freezer-proof container and let it sit in the freezer for a few hours if it's still a bit too soft to scoop.
Serve cold. To soften it, remove it from the freezer a few minutes before serving. Store covered in the freezer for several weeks.