Cheesecake Ice Cream with Strawberry Sauce

Cheesecake Ice Cream with Strawberry Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¾

    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

Directions

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.


Nutrition

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