Because berries of all kinds freeze extremely well, this simple dessert works any time of year—and you don’t even need an ice-cream maker. Use the creamiest yogurt you can find, and adjust the amount of sweetener to suit the ripeness of your strawberries
Ingredients
- 1 1/2 pounds frozen strawberries
- 1/4-1/3 cup agave nectar
- 1 teaspoon fresh lemon juice
- 1/2 cup low-fat plain yogart
Instructions
- Put half of the strawberries in a food processor and pulse until chopped. Add remaining berries, agave, lemon juice, and yogurt; process until smooth, scraping sides and breaking up berry chunks as needed. Serve immediately, or transfer to a small container and freeze, 20–30 minutes. (If it freezes solid, pulse again in food processor before serving.)
Notes
PER SERVING (½ cup): 69 cal, 0g fat (0g mono, 0g poly, 0g sat), 1mg chol, 1g protein, 17g carb, 2g fiber, 11mg sodium
