Diet Friendly Mock Ice Cream
Low-fat, low-carb, low-sodium homemade summer treat! Less than120 kcal per serving and with no ice cream machine! This is a "mock" ice cream because it’s technically frozen yogurt.
Homemade treats are good because you know exactly what went in it and because it’s always satisfying to know you’re serving something you did!
yoghurt (Photo credit: dotty finlow)
What you’ll need:
A blender/food processor with blade attachment
1 pint frozen raspberries (buy frozen or freeze a couple of days in advance)
1 small cup of store-bought low fat, sugar free plain yogurt
Liquid or powdered sweetener (splenda is what I use) to taste.
Put the raspberries in the blender or food processor and turn it on until you have raspberry crumbles (about 30 seconds or so). Add the yogurt and turn the blender on again until you get a creamy paste of sorts (1 minute or less). Add sweetener to taste (better to add less and then some more than to add too much at once). Eat straight away because it will melt quickly (no preservatives were added, remember?) or store in the freezer on an appropriate container.
Please note: Kcal calculations differ based on the yogurt brand you purchase. 1 pint of raspberries is about 164. Add the calories of your yogurt and divide by 2 (since it’s a two serving recipe). You’ll get the total kcal for the recipe since the sweetener has a very tiny amount of calories and so it’s not usually counted. The lower the calories on the yogurt, the lower the calories in the end!
