Serves 10 / Substitute any number of fruits — peaches, when in season, are wonderful — or use a different flavor of yogurt, to create one-of-a-kind combinations. Prep tip: If you’re preparing this recipe ahead, don’t add the fresh strawberries to the ice-cream maker (step 3); instead, top the frozen yogurt with sliced strawberries when serving.
3 cups fresh strawberries, divided
2 cups low-fat strawberry yogurt
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½ cup nonfat milk
¼ cup natural cane sugar
- Purée 2 cups of the strawberries, reserving the rest. (If desired, strain through a fine sieve to remove seeds.)
- Whisk together berry purée, yogurt, milk, and sugar in a mixing bowl until sugar dissolves. Pour mixture into ice-cream maker and freeze 20-30 minutes, to desired consistency.
- While mixture is freezing, slice remaining strawberries. Add strawberries during the last 5 minutes of the freeze cycle (don’t add too early or they’ll freeze solid). Serve immediately.
PER SERVING: 72 cal, 7% fat cal, 1g fat, 0g sat fat, 3mg chol, 3g protein, 14g carb, 1g fiber, 36mg sodium
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