Roasted Strawberry Cheesecake Sherbet

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Strawberry sherbet turns into a healthy, probiotic-rich snack when it’s made with labneh, also known as Greek yogurt cheese.

By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.

I have a crazy new addiction.  It’s labneh – also spelled labna and known as kefir cheese, or Greek yogurt cheese. It’s part of my Greek yogurt and probiotic obsession.  I add a bit of honey and vanilla to it, and no lie.  It tastes just like cream cheese icing.  I dip fruit into it.  I scoop it into my overnight oats.  Sometimes I just eat it by the spoonful.  Please – there are way worse addictions.

I had been making my own labneh, by draining Greek yogurt through a cheesecloth.  It’s fairly easy – you just need to let it sit in the fridge for a day or two.   The hard part is waiting.  Then one day, I was at Sprouts, and I almost jumped for joy when I saw containers of labneh in the dairy section.  Holy Moses.  No more cheesecloth lined colanders in my fridge.  And no more waiting.  My refrigerator is full of the stuff now.  Really.

So, how convenient that this month’s Recipe ReDux contest is sponsored by Real California Milk products.  ‘Cause my labneh, and my Greek yogurt are both made with Real California Milk.  California is the second largest producer of cheese and yogurt, and 99% of their dairies are family-owned, a tradition can tell by the seals on the products:

Real California Milk represents simple and real dairy foods made with milk from more than 1,400 dairy families.  They make great dairy products that are packed with protein and calcium, and perfect for any time of day, including snack time.  As in this totally healthy and refreshing, probiotic-rich, strawberry-filled, warm-weather snack that’s disguised as a rich and decadent dessert.

Just 3 main ingredients, and that ice cream maker I keep reminding you about.  Summer’s coming.  Just sayin’…

Print

Roasted Strawberry Cheesecake Sherbet

Prep Time

15 mins

Cook Time

1 hr

 

Servings: 1 1/2 quarts

Author: Craving Something Healthy

Ingredients

• 1- 2 pound bag frozen unsweetened whole strawberries
• 1 1 pound container of Real California full fat labneh or kefir cheese
• 1/3 cup of honey agave, maple syrup, or organic corn syrup (more or less to taste)
• 1 tablespoon vanilla
• 1/8 teaspoon of sea salt

Instructions

1. Preheat the oven to 400 degrees.
2. Place the frozen strawberries in a 9 x 12 baking dish, and roast for 45 minutes to 1 hour, or until the berries start to break down, and the juices thicken and coat the back of a spoon.
3. Remove from the oven, and let the strawberries cool for at least an hour, or overnight.
4. Place the roasted strawberries in the bowl of a food processor fitted with the chopping blade. Add the labneh, honey, vanilla and salt. Puree until smooth. Adjust the sweetness to taste.
5. Pour the mixture into the frozen bowl of an ice cream maker, and churn for about 20-30 minutes.
6. Transfer the sherbet to a container with a lid, and freeze for at least 2 hours.

Recipe Notes

If you can't find labneh at the store, make your own by straining 2 cups of plain, whole milk Real California Greek yogurt through a cheesecloth. Place a colander over a small bowl. Line the colander with cheesecloth, and place yogurt in the cheesecloth. Let it sit in the refrigerator for about 48 hours until the liquid drains away.

Have you tried Labneh?  What are you waiting for?!

Eat well!