Nutrition:

Servings 6

Calories 41 kca

Fat 1g

Saturated Fat 1g

Cholesterol 1mg

Sodium 10mg

Potassium 145mg

Carbohydrates 7g

Fiber 1g

Sugar 4g

Protein 3g

Vitamin A 9IU

Vitamin C 43mg

Calcium 39mg

Iron 1mg

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Prep Time:
 15 minutes

Cook Time:
2 hours

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Ingredients:

• ¾ cup greek yogurt (full-fat, plain)

• 3 cups strawberries (frozen, not fresh) (447g)

• 1 tbsp lemon juice

• 2 tbsp unsweetened almond milk

• 1 tsp vanilla extract

• 1 tbsp sugar-free maple syrup (Lakanto) (1-2 tbsp to taste) 

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Directions:​

1. Place yogurt in ice cube tray (makes about 9 ice cubes) and freeze for 2 hours, or until set, or overnight.

2. Add frozen yogurt and remaining ingredients to blender and process until smooth. I used a plunger that came with Vitamix to help it process. Scrape the sides with a silicone spatula several times in-between blends.

3. Once smooth, serve immediately or transfer to a piping big with a large flower shaped nozzle and swirl.

4. Storage: Best made and enjoyed fresh.