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Strawberry Yogurt Ice Cream

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Title: Strawberry Yogurt Ice Cream
Categories: Dessert
Yield: 4 servings

225 g 8 oz strawberries 75 g 3 oz sugar. 450 g Or 16 oz low fat
natural Yogurt 1 Egg white (optional).

Puree the strawberries and sugar, then sieve if preferred. Mix with
the yogurt. Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to
freeze around the edges. Whisk the egg white and fold into the part
frozen mixture. Return the ice cream to the freezer until frozen.

152 calories 636 kj. 6 g protein 32 g carbohydrate of which 32 g
sugar. 1 g fat, no saturates. Trace sodium. 1,2 g dietary fibre.

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