Lowfat Strawberry Frozen Yogurt

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  • 4 cups lowfat plain yogurt, strained through
  • a cheesecloth* for 2 to 4 hours
  • ½ cup granulated sugar
  • pinch salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons light corn syrup
  • 1 pound frozen mixed berries
  • 1½ tablespoons honey
  • 1½ tablespoons fresh lemon juice


Lowfat Strawberry Frozen Yogurt


  1. In a large bowl, whisk the strained yogurt with the sugar,salt, vanilla and corn syrup; reserve.
  2. In a medium saucepan, heat the berries, honey andlemon juice on low for about 10 minutes, or until justsoftened. Strain, discarding liquid, and cool. Once theberries are cooled, stir into the yogurt/sugar mixture.Cover and refrigerate 2 to 3 hours, or overnight.
  3. Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened,about 15 to 20 minutes. The frozen yogurt will have asoft, creamy texture. If a firmer consistency is desired,transfer the frozen yogurt to an airtight container andplace in freezer for about 2 hours. Remove from freezerabout 15 minutes before serving.

* If you do not have a cheesecloth, you can use a coupleof layered paper towels.

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