3 cups Greek-style yogurt (2%)
1 cup granulated sugar
2 teaspoons pure vanilla extract
1/8 teaspoon salt
1 1/2 cups finely sliced strawberries
(Makes about 1 liter)

Add 1/2 cup strawberries to a food processor or using a hand held processor, to create a puree.

Place strawberry puree into the top of a fine mesh sieve and press the juice through into a bowl.

Press until there are only seeds in the top of the sieve and discard the seeds.

Set strawberry juice aside.

In a medium bowl combine yogurt, sugar, strawberry juice, vanilla and salt, and whisk until smooth.

Chop remaining 1 cup of strawberries into very fine pieces and mix in.

Freeze yogurt mixture in a 2 quart ice cream maker according the ice cream maker instructions.

Transfer to an airtight container and freeze for 2-4 hours.

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