Cheesecake Ice Cream With Strawberry Sauce

Serving Size: 6

The only thing better than a favorite dessert is two faves in one—without twice the calories, of course.

Ingredients

  • 3 cup low-fat vanilla yogurt
  • 6 Tbsp fine graham cracker crumbs
  • 2 Tbsp 1% milk
  • 1 Tbsp fresh lemon juice
  • 0.75 Pound strawberries, halved
  • zest of 2 lemons, divided
  • 1 tsp vanilla
  • 4 Tbsp sugar, divided
  • 6 Tbsp reduced fat cream cheese
  • 1 cup reduced-fat sour cream
  • 1 Ounce 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.

Image Credit: Levi Brown
Recipe Courtesy of: Adeena Sussman