Strawberry “frozen” Yogurt


From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 3 servings


  •  1 cup low-fat vanilla yogurt
  •  1 pound (455 g) frozen, unsweetened strawberries


  1.  Thaw berries for 10 minutes at room temperature.
  2.  Place yogurt, then strawberries in high-speed blender.
  3.  Select low speed, then switch to high speed, using tamper to press the ingredients down into the blades.
  4.  After about 30-60 seconds, the sound of the motor will change and four mounds should form.
  5.  Stop machine, do not over mix or it will melt.
  6.  Serve immediately.

Nutrition Facts

Recipe Yields: 3 servings

Amount Per Serving
Calories 120
Fat 1g (7% calories from fat)
Saturated Fat 0.5g (4% calories from saturated fat)
Cholesterol 5mg
Sodium 45mg
Dietary Fiber 3g
Protein 4g
Carbohydrates 25g

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.