|Strawberry frozen yogurt that's so delicious you'll never dream it's fat-free and has no added sugar.|
A couple of weeks ago I was at Costco and they had a special on the Cuisinart 1-1/2-Quart Ice Cream Maker, and before you could say Fat-Free Low-Sugar Strawberry Frozen Yogurt, one of the ice cream makers was in my cart. I'm not a big ice cream eater, but for a few years now I've been thinking it might be fun to experiment with sugar-free or low-sugar frozen yogurt. My first experiment with the new ice cream maker was not a keeper, but this time the frozen yogurt was so good that even my young nephews who were visiting gobbled it up. Ethan (age 11) told me quite seriously, "You can even say on your blog that it's kid approved, and kids don't usually like ice cream that doesn't have sugar."
I used a couple of strategies to make this recipe as diet-friendly as I could. First, I started with a base of fresh strawberries, pureed in the food processor. Then I added some sugar-free strawberry preserves to bump up the strawberry flavor and a small amount of Stevia In the Raw Granulated Sweetener for a little more sweetness. (If you don't want to use preserves that have artificial sweetener, look for ones labeled "all fruit" or "simply fruit.") Finally I used my favorite Fage Total 0% Greek Yogurt, which made the frozen yogurt very creamy without adding any fat. If you don't think diet-friendly frozen yogurt can taste as good as the full-sugar and full-fat kind, I hope you'll give this recipe a try.
Then I added 1/2 cup sugar free strawberry preserves and the same amount of Stevia In the Raw Granulated Sweetener.
Here's how it looked after I had buzzed together the strawberry puree, strawberry preserves, and granulated Stevia.
Then I added the 2 cups of Fage Total 0% Greek Yogurt and processed just enough to get it blended with the strawberry mixture.
Pour the mixture into the ice cream freezer and start it turning. (Stopping to take a photo at this point was NOT a good idea, and next time I won't be doing that!)
I probably should have let the frozen yogurt freeze for about 5 more minutes, but here's how it looked after 25 minutes.
(Makes about 5 cups of frozen yogurt; recipe created by Kalyn.)
I used a Cuisinart 1-1/2-Quart Ice Cream Maker to make this frozen yogurt. You may need to adapt the recipe if you're using a different size or make of ice cream freezer.
generous 2 cups of fresh strawberries, cleaned, cut in half or fourths
1/2 cup sugar-free or low-sugar Strawberry preserves
1/2 cup Stevia In the Raw Granulated Sweetener or Splenda (or use sugar if you don't care if the frozen yogurt is low-sugar)
2 cups Fage Total 0% Greek Yogurt (or use any plain or Greek yogurt of your choice if you don't care if it's fat-free)
For the ice cream maker I have, the container must be well-frozen before you mix the ice cream. Follow instructions for the model you have.
Wash strawberries if needed; then cut away stem end and cut the strawberries into halves or fourths. Put strawberries into food processor fitted with a steel blade and process until they are pureed. Add sugar-free (or low-sugar) strawberry preserves and Stevia in the Raw Granulated (Splenda or sugar) and process about 30 seconds more. The add the fat-free Greek yogurt and process just until the mixture is fully combined.
Put the container into the ice cream maker and sit the scraper blade in place. Put lid on and pour the strawberry-yogurt mixture in with the motor running. Let the yogurt freeze with the blade running for 25-30 minutes.
If you don't eat all the frozen yogurt right away it can be frozen to eat later, but allow about 20 minutes at room temperature for the yogurt to soften after it comes out of the freezer.
South Beach Suggestions:
Made with fat-free Greek yogurt, sugar-free strawberry preserves, and Stevia in the Raw Granulated Sweetener or Splenda, this frozen yogurt would be a good treat for phase 2 or 3 of the South Beach Diet. There is still some natural sugar in the strawberries, so use portion control. (If you did not want to use the sugar-free preserves which contain Splenda and used all-fruit preserves, that would increase the sugar a little, but I still think this would be pretty low in sugar with that change.)
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Low-Sugar Frozen Treats:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Low-Sugar Mango Sorbet from Kalyn's Kitchen
Agave-Sweetened Chocolate Ice Cream from David Lebovitz
Almost Instant Frozen Fruit Yogurt from Fat Free Vegan Kitchen
Lemon Meringue Frozen Greek Yogurt from Simply Sugar and Gluten Free
Vegan Banana Ice Scream from Gluten Free Goddess
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)