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Frozen Strawberry Yogurt

After losing 60 pounds, I wanted a lower-fat version of the ice cream I make in my ice cream freezer. Even my co-workers enjoyed this recipe. —Teri Van Wey, Salina, Kansas
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    1-1/2 quarts


  • 2 cups fat-free plain yogurt
  • 2 cups pureed fresh strawberries
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 cup fat-free milk
  • 3 teaspoons vanilla extract


  • In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture
  • Remove from the freezer 30-45 minutes before serving.
Nutrition Facts
1/2 cup: 130 calories, 0 fat (0 saturated fat), 3mg cholesterol, 68mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk.

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Average Rating:
  • LYNN
    Apr 25, 2020

    Great recipe. No strawberries to be had during quarantine, so we used pureed fresh mango. Super creamy and not too sweet. We definitely will make this again. Maybe tomorrow. Thanks!

  • brkornhaus
    Sep 5, 2012

    So simple, yet delicious. I didn't puree the strawberries, though. I mashed them with a potato masher so there would be chunks. The last step about removing from freezer 30-45 before serving is important. It's much easier to serve and taste better when it's a little soft.

  • Jermcar
    Aug 26, 2012

    Love this recipe!

  • Grammy5
    Aug 12, 2010

    Oved this for a light treat. Very refreshing and will make this often

  • gotarrows
    Sep 29, 2009

    Very Yummy, very easy and will do this one again