Fat Free Strawberry Cheesecake Frozen Yogurt Recipes

STRAWBERRY CHEESECAKE FROZEN YOGURT

Steps:

• Combine the cream cheese, vanilla & lemon juice in the mixer bowl and blend using the whip attachment until mostly combined.
• Add in the yogurt, sweetened condensed milk & 2 tablespoons of jam. Whip until creamy.
• Pour the mixture into the ice cream maker & churn for 10 minutes.
• Pour into an airtight container. Fold in the diced strawberries, remaining jam & graham crackers. Freeze for 4-6 hours.
• Top with additional strawberries & graham crackers when serving.

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!

FAT FREE STRAWBERRY CHEESECAKE FROZEN YOGURT

Steps:

• Place all ingredients in a food processor and process until smooth.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
• Place in airtight containers and freeze to desired consistency!
• NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!

FROZEN STRAWBERRY YOGURT

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.

FABULOUS FAT-FREE FROZEN YOGURT

Steps:

• Freeze the yogurt, and the fruit, if you are starting with fresh.
• It is best to put the yogurt into an ice-cube tray.
• Puree the frozen yogurt and fruit in a food processor with the remaining ingredients, except the sugar.
• They should be thoroughly blended.
• Taste, and process in as much sugar as seems good to you.
• Spoon into serving dishes and return to the freezer until dessert time.
• If you wish to keep the yogurt in the freezer for up to a week, you may do so, in a covered container.
• It will need to sit out at cool room temperature for 30 minutes to an hour before serving, or it will be too hard.