Monday, August 9, 2010
Blackberry Frozen Yogurt and Lowfat Cream Cheese Fruit Dip Whipped Topping
Blackberry Frozen Yogurt
Mmm, mmm, good. Ingredients:
32oz. tub of lowfat or fat-free vanilla yogurt.
1-1/2 cups frozen blackberries
Remember the full instructions for countertop ice cream makers? After I heated the berries in the microwave about 30 to 45 seconds, instead of pureeing them in the blender I just added them straight to the yogurt. I saved back about 1/4 cup to add to the last five minutes of processing, so there would be pieces of blackberries in the frozen yogurt. This ice cream has a slightly tangy flavor. That's the yogurt talking. Oh, and it has 82 calories per 1/2 cup if you use fat-free yogurt.
See, the kids liked it!
P.S. How could I forget?!! I made a lowfat cream cheese topping to go with it. The ingredients are:
4 Cups Light Whipped Topping (like Cool Whip)
1-1/2 Cups fat-free vanilla yogurt
1 8oz. package of fat-free cream cheese
Makes 4-1/2 Cups, 62 calories per 1/4 cup, or 31 calories for 2 tablespoons (not bad!!)
First whip the cream cheese with beaters to get it smooth and creamy. Slowly add the yogurt and blend it in to the cream cheese. Then add the whip cream and blend. The whipped topping will lose it's fluffines, so you only wind up with 4-1/2 cups of dip/topping, but it's still delicious!
The teenagers have been eating this like crazy with apple slices. Yum!