Strawberry Yogurt Ice Cream
Strawberry Yogurt Ice Cream recipe
Yield
8 servingsPrep
5 minCook
0 minReady
3 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
strawberries
|
|
| 3 | ounces |
sugar
|
|
| 16 | ounces |
yogurt, low-fat
|
|
| 1 | each |
egg whites
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
strawberries
|
|
| 86.7 | ml/g |
sugar
|
|
| 462.4 | ml/g |
yogurt, low-fat
|
|
| 1 | each |
egg whites
optional |
*
|
Directions
Purée the strawberries and sugar, then sieve if preferred.
Mix with the yogurt.
Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to freeze around the edges.
Whisk the egg white and fold into the part frozen mixture.
Return the ice cream to the freezer until frozen.
Note: If you are unsure about the egg white, use liquid egg white or reconstitute dry powdered egg white from your bulk or baking store.
