Strawberry Yogurt Ice Cream

• 6 ounces, weight Vanilla Greek Yogurt
• 6 ounces, weight Strawberry Greek Yogurt
• 6 ounces, weight Fat-free Cool Whip
• 2 drops Red Food Coloring
• 1/2 cups Strawberries, Diced

1. Line a bread pan with freezer paper, overlapping the sides.
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. Carefully fold in strawberries.
4. Spoon mixture into bread pan and smooth out the top. Place in the freezer for about 4 hours or overnight.
5. Carefully lift the paper, let it rest for about 20-30 minutes or until soft. Slice and serve.
6. Place any leftovers back in the freezer and cover with plastic wrap.
7. Calories per serving: 110, Fat: .01, Cholesterol: 0, Sodium: 45, Potassium: 21, Carbs: 19, Fiber: .03, Sugar: 10, Protein: 5.1

yogurt, weight, strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-yogurt-ice-cream/ (may not work)