Strawberry Yogurt Ice Cream

1. 1

   Line a bread pan with freezer paper, overlapping the sides.

2. 2

   In a bowl add yogurt and Cool Whip and carefully mix until combined. Add food coloring and lightly fold mixture until pink in color.

3. 3

   Carefully fold in strawberries.

4. 4

   Spoon mixture into bread pan and smooth out the top. Place in the freezer for about 4 hours or overnight.

5. 5

   Carefully lift the paper, let it rest for about 20-30 minutes or until soft. Slice and serve.

6. 6

   Place any leftovers back in the freezer and cover with plastic wrap.

7. 7

   Calories per serving: 110, Fat: .01, Cholesterol: 0, Sodium: 45, Potassium: 21, Carbs: 19, Fiber: .03, Sugar: 10, Protein: 5.1

* Per serving · 4 servings · Values may vary.

No additional tips available.