Recipe courtesy of Juan Carlos Cruz
Ice Cream with Raspberry Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 19
- Protein
- 7
- Cholesterol
- 11
- Sodium
- 75
- Total: 3 hr 25 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 5 min
Ingredients
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
Yogurt Cheese:
1 pint plain non-fat yogurt
Raspberry Sauce:
2 cups fresh or frozen raspberries (if frozen, then thaw before using)
1 teaspoon sugar substitute (recommended: Splenda)
Directions
Special equipment:
cheesecloth Line a strainer with cheesecloth.- 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:
- 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 cups
Raspberry Sauce:
- 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