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Strawberry Frozen Yogurt
Strawberry Frozen Yogurt
1 Review
From the EatingWell Kitchen
Even if you don't have an ice cream maker, you can still enjoy homemade frozen yogurt that is better than store-bought. The trick is to start with unsweetened frozen fruit and whirl it in a food processor with yogurt or buttermilk.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 16-ounce package IQF (individually quick-frozen) unsweetened strawberries, (about 3½ cups)
- ½ cup sugar, preferably instant-dissolving
- ½ cup nonfat plain yogurt, or buttermilk
- 1 tablespoon lemon juice
Preparation
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Active
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Ready In
- Combine frozen strawberries and sugar in a food processor. Pulse until coarsely chopped. Combine yogurt (or buttermilk) and lemon juice; with the machine running, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides of the workbowl once or twice. (The frozen yogurt should be firm enough to be served directly from the food processor, but if it is a little soft, let it harden in the freezer for about 30 minutes.)
- Make Ahead Tip: The frozen yogurt will keep, in an airtight container, in the freezer for up to 1 week.
- Per serving: 155 calories; 0 g fat(0 g sat); 2 g fiber; 38 g carbohydrates; 2 g protein; 24 mcg folate; 1 mg cholesterol; 33 g sugars; 53 IU vitamin A; 48 mg vitamin C; 80 mg calcium; 1 mg iron; 26 mg sodium; 250 mg potassium
- Nutrition Bonus: Vitamin C (80% daily value)
- Carbohydrate Servings: 2½
- Exchanges: ½ fruit, ½ other carbohydrate
Reviews 1
July 06, 2010
By: EatingWell User
...sooooo goood!!!
