Cheesecake Ice Cream with Strawberry Sauce

By MJH

Ingredients

• 3 cup low-fat vanilla yogurt
• 1 cup reduced-fat sour cream
• 6 Tbsp reduced fat cream cheese
• 4 Tbsp sugar, divided
• 1 tsp vanilla
• zest of 2 lemons, divided
• 3/4 lb strawberries, halved
• 1 Tbsp fresh lemon juice
• 2 Tbsp 1% milk
• 6 Tbsp fine graham cracker crumbs
• 1 oz dark chocolate, curled with a vegetable peeler

Details

Adapted from kitchendaily.com

Preparation

Step 1

In a food processor, combine yogurt, sour cream, cream cheese, 2 tbsp sugar, vanilla and zest of 1 lemon; process until smooth, 1 minute.

Freeze in an airtight container until solid, 6 hours.

In a small saucepan, bring to a boil strawberries, remaining 2 tbsp sugar, 2 tbsp water, juice and 1 tsp zest; reduce heat and simmer until strawberries soften, 5 minutes.

Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.)

Divide ice cream among 6 bowls.

Top each with strawberry sauce, graham cracker crumbs and chocolate curls.