- Sarah of The Vanilla Bean Blog made a delicious whole-wheat pasta with balsamic basil spinach dressing and some grape tomatoes.
- I discovered Valentina of Hortus Natural Cooking who cooked up a delicious Italian braised crumbed artichoke dish that I'm absolutely in love with.
- Valerie of Une Gamine Dans la Cuisine baked and frosted a tasty Pineapple carrot cake with a honey-cinnamon swiss meringue buttercream frosting.
2. Drain the yogurt in a clean cheesecloth or muslin lined sieve for about 2 hours in the refrigerator. Discard the liquid whey and keep the yogurt aside until ready to use.
5. Place the cream cheese in a large mixing bowl. Pour a little of the yogurt mixture from the saucepan and whisk until the cream cheese becomes a smooth paste. Whisk in the rest of the yogurt mixture until completely blended. Transfer the entire liquid into a gallon zip lock bag and seal airtight. Place the ziplock bag in an ice water bath for 30 minutes or until the internal temperature of the yogurt mixture is 40F. Transfer the chilled yogurt into the pre-frozen canister of your ice cream maker. Churn for 30 minutes until the yogurt begins to come off from the sides of the canister or alternatively following the manufacturer's instructions. Transfer the half of the frozen yogurt into an airtight freezer safe container. Drizzle and pour the rest of the strawberry puree over the frozen yogurt and then layer with the rest of the frozen yogurt. Cover the surface with parchment paper and seal airtight. Freeze for 1 1/2 to 2 hrs before serving. This frozen yogurt is best served the day it is made. If it becomes too hard, I recommend leaving it out for about 20-30 minutes to soften a little before scooping.