Strawberry Protein Frozen Yogurt
By Jenna Ruiz, RDN · Updated July 24, 2026
Three-ingredient frozen yogurt with 20 grams of protein per bowl, blended in five minutes with no ice cream maker.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 3
- Calories
- 190
- Protein
- 20g
- Carbs
- 21g
- Fat
- 3g
Ingredients
- •4 cups frozen strawberries
- •1 cup (227g) plain nonfat Greek yogurt
- •1 scoop (30g) vanilla protein powder
- •2 tablespoons honey
- •1 tablespoon lemon juice and a pinch of salt
Instructions
- 1
Add the frozen strawberries to a food processor and pulse until they look like coarse gravel.
- 2
Add the yogurt, protein powder, honey, lemon juice, and salt.
- 3
Process 2 to 3 minutes, scraping down the sides, until it turns smooth and soft-serve thick.
- 4
Serve immediately, or freeze 30 minutes for a scoopable texture.
Nutrition Facts
| calories | 190 |
|---|---|
| protein | 20g |
| carbs | 21g |
| fat | 3g |
| fiber | 3g |
| sugar | 15g |
| sodium | 95mg |
Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.
Recipe Notes
- Weigh your protein raw for the most accurate macros.
- Season in layers: a little salt at each stage beats a lot at the end.
Storage Tips
Freeze in a shallow airtight container for up to 1 month. Let it sit at room temperature 10 minutes before scooping.
Meal Prep Tips
Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.
Recipe Variations
- Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
- Add a cup of chopped vegetables to raise the fiber without changing the cook time.
Frequently Asked Questions
About the author
Jenna Ruiz, RDN — Jenna is a California-based registered dietitian nutritionist and recipe developer. She spent eight years in clinical nutrition before founding Protein Plate Co. to make high protein cooking practical for people with real schedules.
