Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint strawberries
- 2 tablespoons sugar
- ¼ cup strawberry fruit spread
- 2 tablespoons plain yogurt
Directions
Hull berries and cut in half.
Arrange on baking sheet lined with waxed paper and freeze until solid about 40 minutes.
Put frozen berries in food processor with sugar.
Pulse processor on and off several times to chop berries.
Process continuously until berries are minced into tiny chips stopping often to scrape down sides.
Remove cover and add fruit spread and yogurt.
Process until mixture is smooth stopping as necessary to scrape down sides of work bowl.
When ice crystals form let soften just enough to spoon back into work bowl.
Process again until smooth.
Category:Cathy's Recipes