Fresh Berry Frozen Yogurt

serves about 6

1 cup blackberries (you can also use frozen berries as long as they’re thawed out)

1 cup strawberries, halved

4 6-oz containers plain, lowfat yogurt

1 Tbsp lemon juice

1/4 cup + 1 Tbsp granulated sugar

1. Place a couple of coffee filters into a metal strainer and place over a bowl. Pour the yogurt over the coffee filters and set in the refrigerator for about 30 minutes, until some of the liquid from the yogurt has drained off. Discard any residual liquid. (I do this to get rid of as much residual liquid as I can, so that there’s not too many ice crystals that freeze when we finally put this yummy concoction into the ice cream maker).

2. Place the blackberries and strawberries into a food processor, and pulse for about 7 seconds. You’ll still want a few chunks of berry in there.

3. Scrape the thickened yogurt away from the coffee filters, and place the yogurt into a medium bowl. Add the berry puree, lemon juice, and sugar. Mis until ingredients are combined, then place it into your ice cream maker bowl. Follow the directions on your ice cream making machine, and run it for about 20-25 minutes, until the frozen yogurt is to your desired consistency. Place it in the freezer for about 30 minutes before serving.

Nutrition Facts (per serving, about 3/4 cup): 131 calories; 2 grams fat (o.6 grams saturated fat, 0.5 grams monounsaturated fat); 23 grams carbohydrates; 6.5 grams protein; 1.8 grams fiber

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