About 1 quart
I suggest you use a good-quality Greek-style yogurt for best results.
1 pound strawberries, rinsed and hulled
2/3 cup sugar
1 cup plain, whole milk yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a food processor Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is almost smooth. If you wish, press mixture through a mesh strainer to remove any seeds I prefer pieces of berry.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.