Strawberry Ice Cream
1 pound fresh/frozen strawberries (quartered, if large and frozen)
2 TB agave syrup
3/4c 2% plain Greek yogurt
1/2 cup canned evaporated milk
1/8-1/4 tsp liquid stevia or other non-calorie sweetener, to taste
Place berries in a blender and add the Greek yogurt, agave and evaporated milk.
Thoroughly blend on the highest setting, stopping and stirring the mixture 3 or 4 times to evenly process, so the ice cream is smooth with small bits of strawberries. Then add your sweetener, to taste.
Transfer to a shallow pan and freeze to a scoopable texture, for about 1 hour.
Makes 8 servings
Serving Size: about 1/3-½ cup
Saturated Fat 0.3g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Sugar 9.9g *
*Note: 6 grams of sugar per serving from natural sugar & milk sugar (lactose)
Modified from: http://www.aarp.org/food/recipes/info-06-2012/three-lowcal-strawberry-desserts.html