No-Churn Strawberry Lime Swirl Froyo

View Instructions

Makes:

6 cups (1.5 L)

Serves:

6-8

Prep Time:

15 minutes

Cook Time:

2 minutes

Introduction

About this Recipe

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Category:

Desserts

Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

This colourful frozen yogurt dessert uses a cooked meringue as its base. This incorporates air into the yogurt before freezing, so you don’t need an ice cream maker. You can choose to set the froyo in a silicone mold as pictured, or freeze it in a container for scooping out into dishes.

NOTES: The Froyo will keep in an airtight container in the freezer for up to 2 weeks.

In place of the strawberries, you can switch up your fruit options. Fresh raspberries, diced pineapple or diced mango work well in the same measure as the strawberries.

Ingredients

Strawberry Swirl:

1 cup (165 g) sliced strawberries
½ cup (100 g) granulated sugar
1 Tbsp (15 mL) fresh lime juice

Froyo:

4 large egg whites
¼ cup (60 mL) water
1¼ cups (250 g) granulated sugar
1 cup (250 mL) full-fat plain Greek yogurt
Finely grated zest of 2 limes
3 Tbsp (45 mL) fresh lime juice
1 Tbsp (15 mL) vanilla extract

Step by Step Instructions

Step 1

For the strawberry swirl, purée the strawberries with the sugar and lime juice in a blender or food processor. Chill until it’s time to swirl.

Step 2

For the froyo, place the egg whites into a large heatproof bowl if using electric beaters, or in the bowl of a stand mixer fitted with the whip attachment. Whip on high speed until frothy.

Step 3

In a small saucepan over high heat, bring the water and sugar to a rolling boil. Cook, uncovered, until the syrup registers 240°F (116°C) on a thermometer—this takes only 1 to 2 minutes. Remove the pan from the heat.

Step 4

While whipping the egg whites on high speed, carefully pour the syrup down the side of the bowl into the whites to prevent splashing. Continue to whip until the meringue holds a stiff peak and cools almost to room temperature (a little warm is ok).

Step 5

In a large bowl, whisk the yogurt, lime zest, lime juice and vanilla. Add a third of the meringue to the yogurt and gently use your whisk to combine the two (don’t worry if the meringue deflates a little—that’s factored in). Add the remaining two-thirds of the meringue and switch to a spatula to fold it in until fully combined.

Step 6

You have two options to freeze the yogurt: For froyo that you scoop, spoon half of the yogurt into a freezer-safe container. Dollop half of the strawberry purée over the yogurt and use a butter knife to swirl it in. Repeat with the remaining yogurt and purée. For a dessert that you slice to serve, line a 9 × 5-inch (2 L) loaf pan or other pan with plastic wrap. Spoon in half of the yogurt, then dollop half of the strawberry purée overtop and use a butter knife to swirl it in. Repeat with the remaining yogurt and purée.