Cheesecake Ice Cream With Strawberry Sauce
The only thing better than a favorite dessert is two faves in one—without twice the calories, of course.
- 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
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