Strawberry yogurt ice cream

Ingredients for 6 servings:

• 400 g strawberries, frozen, unsweetened
• 500 g yogurt, 0.1% fat
• n. B. Sweetener, liquid, replacement for about 100 g sugar, more or less according to taste
• e.g. milk

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 5 minutes

Refreshingly light summer ice cream

This recipe can be made with or without an ice cream maker. Place the strawberries in a mixing bowl and pour over the chilled yogurt. Add the liquid sweetener. Let the strawberries stand for a moment so they are no longer completely frozen solid. Then puree the strawberries and yogurt with a hand blender. Depending on your taste, you can leave some of the strawberry pieces whole or puree until the entire mixture is smooth. To prepare with an ice cream maker, pour the mixture into the ice cream maker and mix thoroughly for about an hour. If you don’t have an ice cream maker, simply place the puree in the freezer until shortly before serving. Then remove the ice cream from the freezer, add a little milk, and mix until creamy. You can also add a little milk to ice cream from the ice cream maker if you like, to make it creamier, but the consistency should be fluffy enough without the milk. The entire ice cream has around 330 kcal and only 0.5g of fat without adding milk. This serving is enough for 6-8 desserts. For 6 people, that would be approximately 55 kcal per person. Since no sugar is added, this ice cream is also perfect for diabetics.