Strawberry Frozen Goat Yogurt
2lbs fresh strawberries
1 tablespoon maple syrup
2 cups Capretta Rich & Creamy Goat Yogurt (about half a tub)
2/3 cup sugar
1 teaspoon vanilla
Preheat oven to 400 ̊F.
Core strawberries and cut in half. Place in a roasting pan and toss with maple syrup. Bake until strawberries are tender and have released juice, 15 to 20 minutes. Remove from oven and let cool.
Combine roasted strawberries with yogurt, sugar, and vanilla in a blender. Puree until smooth. Transfer to a container and chill in the refrigerator for an hour.
Once yogurt is cooled down slightly, transfer to an ice cream machine and churn according to directions until frozen yogurt has turned creamy and thicker. Transfer to a freezer safe container and let freeze until frozen yogurt has hardened.