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Strawberries & Cream Frozen Yogurt

The flavor of an old fashioned home-churned ice cream, without the fat and sugar? One serving is less than 100 calories and just one carb exchange. The secret for the mild impact on blood sugar levels is that 3 large strawberries help fill the ½-cup serving and the sweetener used is a slowly-absorbed fructose.

Servings: 9 - ½ cup each
Yields: 4 1/2 cups


½ cup light cream
¼ cup FIFTY50 Low Gylcemic Fructose Granulated Sweetener
1 lb frozen strawberries (approximately 30), partially thawed
2 cups nonfat plain yogurt
1 teaspoon almond extract


Note: This recipe has been made with an electric frozen yogurt/ice cream maker. However, the prepared mixture can also be poured into a plastic container with a tight-fitting lid and frozen to desired consistency (2-3 hours). When left overnight or longer in the freezer, this frozen yogurt should sit out on the counter for 15-30 minutes before serving.

  1. In a small saucepan, warm the cream over low heat for 2 minutes (do not allow to boil). Add the fructose and stir well to melt. Set aside to cool.
  2. Place the strawberries in the bowl of a food processor and puree for 1 minute or until smooth.
  3. Add the yogurt, cream mixture and almond extract to the strawberries and blend until well combined.
  4. Pour into the freezer bowl of the frozen yogurt/ice cream maker and follow manufacturer’s directions. Suggested churning time: 3-5 minutes.

Serve immediately or store in a plastic container with a tight-fitting lid in the freezer.

Nutrition Facts

Calories 93

Total Fat 3 g

Saturated Fat 1 g

Cholesterol 13 mg

Sodium 22 mg

Total Carbohydrates 13 g

Dietary Fiber 1 g

Total Sugars 11 g

Added Sugars 5 g

Protein 5 g

Glycemic Index Low