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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Modified from a higher sugar version found in Cooking Light. The original recipe called for raspberries, but I don't like straining out the seeds, so I'm making this version for strawberry and skipping that step. You can use other types of fruit. Be careful subbing in lower or nonfat diary as the texture will not be the same. Time indicated is for freezing. Ingredients:
2 cups low-fat vanilla yogurt |
1/2 cup whole milk |
1/4 cup sugar or 1/4 cup sugar substitute |
1 (10 ounce) package frozen unsweetened strawberries |
Directions:
1. In a food processor, combine yogurt, milk, and sugar or sugar substitute.
2. Place berries into the processor, pulse until smooth.
3. Either prepare in a commercial ice cream maker per manufacturers instructions or just transfer to a freezer-safe container.
4. Cover and freeze for at least 1 hour.
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