Chocolate Chip Strawberry Frozen Yogurt

Chocolate Chip Strawberry Frozen Yogurt

Andi, former Betty Crocker Kitchens editor turns Greek into a frosty dessert.

Prep Time

05

Minutes

Total Time

25

Minutes

Makes

6

servings

6
containers (6 oz each) Greek fat-free strawberry yogurt
1/3
cup honey
1/2
cup miniature semisweet chocolate chips
  1. 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.
  2. Serve immediately, or transfer to 1-quart plastic container with lid. Store covered in freezer.
Makes 6 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.