Strawberry Banana Yogurt Ice Cream
A creamy and delicious low-point ice cream recipe-all you need is a blender!
Servings: 4
Ingredients
- 2 cups low-fat Greek yogurt sweetened with Splenda (480 g)
- 2 cups fresh strawberries hulled and chopped (300 g)
- 3 large ripe bananas sliced (360 g)
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Ensure your strawberries are hulled and chopped, and your bananas are sliced.
- Add to Blender: In a blender, add 2 cups (480 g) of low-fat Greek yogurt sweetened with Splenda, chopped strawberries (300 g), and sliced bananas (240 g).
- Blend on high speed for about 3 minutes until the mixture is smooth and well combined. If you prefer some chunks of fruit in your ice cream, blend for a shorter time, around 1 minute, and reserve some chopped strawberries to mix in later.
- Pour and Cover: Once the mixture is smooth, pour it into a glass or metal container. If you reserved some chopped strawberries, fold them into the mixture now. Cover the container tightly with plastic wrap to prevent ice crystals from forming.
- Freeze: Place the container in the freezer and let it freeze for at least 8 hours or overnight until the ice cream is firm.
- Serve: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly for easier scooping. Scoop the ice cream into bowls or cones. For an extra touch, garnish with fresh strawberry slices or banana slices on top.
Notes
2 WW Points per serving.
Nutrition
Serving: 199g | Calories: 157kcal | Carbohydrates: 30g | Protein: 7.5g | Fat: 2g | Saturated Fat: 1.1g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 321mg | Fiber: 3.3g | Sugar: 19g | Calcium: 92mg | Iron: 0.8mg