Thursday, June 4, 2020

STRAWBERRY FROZEN YOGURT



STRAWBERRY FROZEN YOGURT

These good-for-you, delicious frozen yogurts (lots of variations to choose from) can be eaten every day on this diet during the hot summer months. Use yogurt made with live bacterial cultures and one that is not too sour.  I used my fabulous homemade yogurt (actually my DH's recipe - so easy and it makes thick, wonderful yogurt - much cheaper to make one's own) to make this yogurt.  Server right away for soft serve or freeze for an hour or two for a ice cream-like texture.

Why Yogurt is allowed on a low-carb diet (click the link).

1 cup frozen strawberries, (250 mL)
  (unsweetened)
2 cups plain yogurt (500 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup heavy cream (125 mL)
1 tsp vanilla extract (5 mL)

In small bowl, microwave strawberries on high power 1 minute.  Chop strawberries and mash.  In medium bowl, combine yogurt, strawberries, liquid sweetener, heavy cream and vanilla extract.  Freeze in ice cream maker according to manufacturer’s instructions.  Freeze for an hour for a firmer texture.

Yield:  5 cups (1.25 L)
1/cup (125 mL) per serving
76.9 calories
2.4 g protein
5.4 g fat
2.3 g carbs

Variations:  Blueberry:  Use 3/cup (175 mL) frozen unsweetened blueberries.  In small bowl, microwave blueberries 1 minute.
Yield:  5 cups (1.25 L).  (2.2 g Carbs)

Raspberry:  Use 1 cup (250 mL) frozen unsweetened raspberries plus another 2 tbsp (30 mL).  In small bowl, microwave raspberries and 1 tbsp (15 mL) water 1 minute 50 seconds.  Mash with fork and press through sieve.
Yield:  5 cups (1.25 L).  (2.1 g Carbs)

Maple Walnut:  Omit vanilla extract.  Use 2 tbsp (30 mL) maple extract and 1/cup (125 mL) walnut pieces.  Yield:  41/cups (1.125 L).  (2.0 g Carbs)

Cappuccino:  Use 1 tbsp (15 mL) instant coffee stirred into 2 tbsp (30 mL) cream; microwave 20 seconds to dissolve.  Use 1/tsp (2 mL) vanilla extract.  Yield:  4 cups (1 L).  (1.8 g Carbs)

Peach Vanilla:  Use 1 cup (250 mL) canned unsweetened peaches in juice, drained and chopped and use 2 tsp (10 mL) vanilla extract. 
Yield:  5 cups (1.25 L).  (4.0 g Carbs)

Fruit Cocktail:  Use 1 cup (250 mL) canned unsweetened fruit cocktail in juice, drained.  Yield:  5 cups (1.25 L).  (3.9 g Carbs)

Lemon or Lime:  Use 1/cup (75 mL) lemon or lime juice and 1/tsp (2 mL) lemon extract.  Omit vanilla extract.  Yield:  41/cups (1.125 L).  (2.1 g Carbs)


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