I spent a little too much time over the holidays sampling treats. Hershey kiss cookies. Cherry ice box cookies. Pecan pie. Eggnog milkshakes.
They were delicious but come with a price!
My kids ate a few too many treats, too, so we’re all going to be more conservative in the new year.
I love this recipe. It’s so fast, so easy and so healthy. I use non-fat yogurt because I can’t taste the difference. You can also use non-fat vanilla yogurt, too. I mostly use Greek yogurt with this recipe, which ups the protein content significantly.
I’ve swapped out the strawberries for peaches, and I have no doubt blueberries would work as well. Just make sure they’re frozen.
This recipe is easy to double and triple, and obviously it stores well in your freezer.
The sugars are natural, and the fruit boosts antioxidants during the winter, while the yogurt provides calcium and protein.
5-Minute Strawberry Frozen Yogurt
4 cups frozen strawberries
3 Tbs agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tbs fresh lemon juice
Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately, or transfer it to an airtight container and store it in the freezer for up to 1 month.
Nutritional Information: Calories Per Serving: 114, Calories from Fat: 0, Fat: 0 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 24 mg, Potassium: 13 mg, Carbohydrates: 28 g, Fiber: 3 g, Sugar: 24 g, Protein: 2 g
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