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.