Strawberry “frozen” Yogurt
From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital
Recipe Yields: 3 servings
Ingredients
- 1 cup low-fat vanilla yogurt
- 1 pound (455 g) frozen, unsweetened strawberries
Directions
- Thaw berries for 10 minutes at room temperature.
- Place yogurt, then strawberries in high-speed blender.
- Select low speed, then switch to high speed, using tamper to press the ingredients down into the blades.
- After about 30-60 seconds, the sound of the motor will change and four mounds should form.
- Stop machine, do not over mix or it will melt.
- Serve immediately.
Nutrition Facts
Recipe Yields: 3 servings
| Amount Per Serving |
|---|
| Calories 120 |
| Fat 1g (7% calories from fat) |
| Saturated Fat 0.5g (4% calories from saturated fat) |
| Cholesterol 5mg |
| Sodium 45mg |
| Dietary Fiber 3g |
| Protein 4g |
| Carbohydrates 25g |
Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.