In the bowl of a 7- or 8 cup food processor, add the yogurt, honey or maple syrup, frozen strawberries (and lemon juice, if using).
Process until the frozen yogurt is smooth and thick, about 3-4 minutes, scraping down the sides of the container several times, if needed, and using a tamper for the blender to help incorporate the ingredients.
Serve immediately for soft-serve consistency, or transfer the frozen yogurt to a container and freeze for several hours or up to several weeks.
Yogurt: I almost always use plain Greek yogurt. I prefer full fat yogurt for a richer, creamier frozen yogurt, but no-fat or low-fat yogurt works just fine, too!Doubling: this recipe easily doubles if you have a large enough blender or food processor.Blender: a high-powered blender, like a Vitamix or Blendtec, will produce the smoothest, creamiest frozen yogurt.Fruit: I use whole frozen unsweetened (no sugar added) strawberries for this recipe. This recipe is highly adaptable to other fruits.