Preparation time
30 minutes
Chilling Time: 1 hour
Freezing Time: about 4 hours
Ready in
5 hr 30 min
Makes
8 servings
Ingredients
- 3 cups (750 mL) sliced Ontario Strawberries
- 2/3 cup (150 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
- 1 cup (250 mL) Ontario Milk
- 1/4 cup (50 mL) corn syrup
- 1 cup (250 mL) 2% plain unsweetened yogurt
Instructions
In food processor or blender, purée strawberries until smooth; set aside.
In medium saucepan, combine sugar, cornstarch and milk; cook over medium heat, stirring constantly, for about 5 minutes or until thickened. Stir in purèed strawberries and corn syrup. Refrigerate until completely cooled, about 1 hour.
Combine strawberry mixture and yogurt. Freeze in ice cream maker following manufacturer's instructions. Or turn into shallow metal pan; freeze until partially frozen, about 1 to 2 hours. Scrape into food processor or blender; process until creamy. Return to shallow container and freeze until firm.
Allow to soften in refrigerator for at least 30 minutes before serving.
Nutritional Information
1 Serving (1/2 cup/125 mL):
- Protein: 3 grams
- Fat: 1 gram
- Carbohydrate: 34 grams
- Calories: 152
- Fibre: 1 gram
- Sodium: 55 mg