Yield: 6 servings (about 2/3 cups)
2 containers (8 ounces each) lowfat strawberry yogurt
1 pint basket California strawberries, stemmed
1 teaspoon grated orange peel (optional)
Mix strawberry yogurt if not pre-mixed. Spoon into ice cube tray. Freeze until completely frozen, 3 to 4 hours. Remove cubes from tray and place in bowl of electric food processor. Process until finely chopped. Add strawberries and orange peel. Process just until almost smooth. Serve immediately, or place in freezer and stir occasionally until firm enough to scoop, 1 to 2 hours.
Strawberry-Vanilla -- Substitute vanilla yogurt for the strawberry yogurt; omit orange peel.
Strawberry-Lemon -- Substitute lemon yogurt for the strawberry yogurt; omit orange peel.
NUTRIENT INFORMATION PER SERVING: 90 calories; 3g protein; 1g fat; 18g carbohydrate; 41mg sodium; 3mg cholesterol.
Thanks to the California Strawberry Commission for this great recipe.