I’ve been eating it for breakfast

 

Strawberry Frozen Yogurt

2 c. frozen whole strawberries

½ c. Splenda

½ tsp grated lemon rind

1 ¼ c. plain nonfat yogurt

¼ c. skim milk

 

Combine first 3 ingredients in container of an electric blender or food processor; top with cover, and process until smooth.  Add yogurt and milk; process 30 seconds.  Pour into four plastic bowls with lids and freeze.

Yield: 4 servings. Per serving (3/4 cup)= 76 Calories; trace Fat (2.7% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 53mg Sodium.  Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk.