 I don't think I need to go into a long story about it being too hot outside right now! So, I needed something cool to eat. I don't have any lactose free ice cream in the freezer, but I still have some vanilla soy yogurt and cool whip! I did some searching and came across a recipe from Kraft that uses both! I have to say this treat is extremely refreshing and oh so good! I added some stewed berries and it was a nice summer treat!
Frozen Soy Yogurt with Stewed Berries
1 cup Fat Free Cool Whip
1 cup vanilla soy yogurt ( I used Silk)
4 cups frozen mixed berries
sugar
Place paper liners in 8 muffin cups. In a bowl, fold Cool Whip into yogurt. Don't mix too much because it will deflate the cool whip. Distribute yogurt mixture between the 8 muffin liners. Freeze for at least one hour.
Put frozen berries in a sauce pan. Add sugar for desired sweetness. Cook on medium heat until completely thawed and sugar has dissolved. Remove from the heat and let sit to cool slightly. Pour into bowls and place frozen yogurt on top.
Note: for easy removal, dampen a cloth with warm water and wipe the outside of the muffin tin.
1 frozen yogurt muffin = 38 caloriesLabels: frozen dessert, soy yogurt |
what a fun way to use soy-yogurt (my favorite brand is WholeSoy®)!! this looks like a great summer treat. and thanks for stopping by my blog - I highly recommend trying the Vegan Rella® 'cheese.'