Strawberry Yogurt Ice Cream
Published June 1, 1985
- Total Time
- About 10 minutes, plus freezing
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Ingredients
1 ½ cups plain yogurt
½ cup sugar (or to taste)
1 to 2 teaspoons lemon juice (or to taste)
1 pint strawberries, whole
1 to 2 tablespoons Grand Marnier
Nutritional analysis per serving (4 servings)
36 grams carbs; 12 milligrams cholesterol; 194 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 43 milligrams sodium; 4 grams protein; 34 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all the ingredients in the bowl of a food processor and puree. (A blender can also be used, but make the puree in two batches.)
- Step 2
Correct the sweetness of the ice cream mixture and place it in an ice-cream maker. Follow the manufacturer's directions. (If you do not have an ice-cream maker, place the mixture in freezer trays, cover with foil and freeze in the refrigerator at its coldest setting. Stir every so often to prevent ice crystals from forming.)
Private Notes