Ice Cream with Raspberry Sauce
Recipe courtesy Juan Carlos Cruz
- 1 1/2 cups yogurt cheese, recipe follows
- 1 cup non-fat whipped topping, thawed
- 1 cup strawberries, washed and quartered
- 1/4 cup malted milk powder
- 1/2 cup semisweet chocolate chunks or chips
- Raspberry Sauce, recipe follows
Make yogurt cheese the night before.
Place yogurt cheese in a large bowl. Fold the non-fat whipped topping into the yogurt cheese. Fold the strawberries, malted milk powder, and chocolate chunks into the yogurt mixture. Transfer to the bowl of an ice cream maker and process according to the manufacturer's instructions. Transfer ice cream to a freezer-safe container with a lid and freeze for at least 2 hours to let ice cream set up. Serve Raspberry Sauce over ice cream.Yogurt Cheese:
1 pint plain non-fat yogurt
Special Equipment: cheesecloth
Line a strainer with cheesecloth. Place the strainer over a bowl. Pour the yogurt into the cheesecloth. Cover and refrigerate for at least 8 hours, or overnight. Discard the liquid in the bowl.
Yield: about 1 1/2 to 1 3/4 cupsRaspberry Sauce:
2 cups fresh or frozen raspberries (if frozen, then thaw before using)
1 teaspoon sugar substitute (recommended: Splenda)
Puree raspberries and sugar substitute in a blender until smooth. Transfer sauce to a small saucepan and bring to a simmer over medium heat. Remove from the heat and let cool for 20 minutes before serving over ice cream.
Yield: about 1 cup
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