-2 (8 oz) pkgs Greek yogurt cream cheese, softened (I found this at Kroger)
-2 tsp Lemon juice
-1 tsp Vanilla extract
-1/4 cup Baking stevia or 1/2 cup sweetener that measures like sugar (or to taste)
-1 (8 oz) container Light Tru Whip, thawed
-1 lb Sliced fresh strawberries
-Optional:Graham crackers, shortbread cookies, or cookies of choice
I. found Greek cream cheese at Kroger. Light and/or organic cream cheese will also work for this recipe.
2. Tru Whip is an all natural version of Cool Whip. I found it in frozen section of the organic foods isle. If you cannot find it, Cool Whip would also work for this recipe.
3. Frozen strawberries can be used. Do thaw them first and drain of any excess juice, or it will make the ice cream "icy".
140 Calories per Serving
7 g Fat
15 g Carbohydrate
1 g Fiber
8 g Sugar
6 g Protein
To Make the Ice Cream: Place the softened cream cheese, vanilla extract, lemon juice, and sweetener together in a medium bowl. Beat the mixture until it is creamy and smooth. Take 1/2 of the strawberries and mash them up slightly, mix them into the cream cheese mixture. I mashed mine with an avocado/potato masher, but a fork works well too. Next, add the Tru Whip and the rest of the strawberries to the cream cheese base, gently folding everything together with a spatula. Fold in cookies/crackers of choice if desired.
Scoop ice cream mixture into a bread pan, and spread out evenly with spatula. Cover with plastic wrap and place into the freezer for up to four hours or more (or until it is hardened up to your desired texture). Serve and enjoy!
recipe courtesy of the Dashing Dish