Strawberries will soon be out of season and this tasty treat does a body good!
By Sharon Fox
2 cups plain fat free Greek yogurt
8 ounces fat free cream cheese
10 ounces fresh strawberries
1/2 cup Splenda granular, sugar substitute
1/2 teaspoon stevia powder
2 tablespoons lemon juice
1 teaspoon vanilla extract
Place all ingredients in a food processor and process until smooth.
Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions.
Place in airtight containers and freeze to desired consistency! Makes 4 servings.
NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!
Calories: 155.7, Total Fat: 1g, Saturated Fat: 0.5g, Cholesterol: 9.2mg, Sodium: 493.2mg, Total Carbs: 19.9g, Dietary Fiber: 1.4g, Sugars: 16.3g, Protein: 16.4g
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
http://www.goodcookin4u2.webs.com/
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the September 9, 2012 – September 22, 2012 Edition
