We transformed Greek fat-free strawberry yogurt into a heavenly frozen treat made with honey and chocolate chips.
September 17, 2013
containers (6 oz each) Greek fat-free strawberry yogurt
cup miniature semisweet chocolate chips
Spoon yogurt into frozen 1-quart ice cream freezer. Spoon honey over yogurt. Freeze according to manufacturer’s directions. When yogurt has thickened, after about 12 minutes in freezer, add chocolate chips. Continue freezing until yogurt is the consistency of soft-serve ice cream, about 8 minutes longer.
Serve immediately, or transfer to 1-quart plastic container with lid. Store covered in freezer.
Because there is no fat in the yogurt, it freezes very hard. If frozen for 2 hours or longer, soften in the refrigerator for about 1 1/2 hours before serving for easier scooping.
Garnish each serving with chopped fresh strawberries.
To make Fudge-Swirl Strawberry Frozen Yogurt, swirl in 1/3 cup purchased fudge ice cream topping after 20 minutes of freezing instead of adding the chocolate chips after 12 minutes of freezing.
Before starting recipe, freeze ice cream freezer container overnight according to manufacturer’s directions.
No nutrition information available for this recipe.