Instead of milk and cream, which is what ice cream is normally made out of, this recipe calls for fat free Chobani yogurt, skim milk, and fat free whipped topping. All of these ingredients are just as delicious but have a fraction of the fat and calories of milk and cream.
Cheers to skinny, scrumptious, simple "ice cream" to help us get through the heat of summer in style!
Skinny Chocolate Raspberry "Ice Cream"
1 6-ounce container Raspberry Chobani Greek Yogurt
1 1/2 cup frozen raspberries, divided
1-4 Tbsp skim milk
1/2 cup cocoa powder
4 packets Truvia (or other sweetener)
1 8-ounce container Cool Whip Free, thawed
optional: Chocolate Raspberry Sauce, for serving
Add the yogurt, one cup of raspberries, cocoa powder, and Truvia to a blender. Puree ingredients until smooth. Add 1 or 2 tablespoons of milk if the mixture is too thick and won't completely blend. Puree ingredients again. Add more milk as needed until ingredients are completely pureed and blended together.
Stir the pureed mixture into thawed Cool Whip until ingredients are well mixed. Fold in remaining half cup of raspberries. Pour the mixture into a container, cover, and place in your freezer. Freeze for 4-6 hours, stirring occasionally, or until desired consistency is reached. (Note: Freezing the mixture for about 4 hours will give you a consistency similar to frozen yogurt, while freezing it for 6 hours will resemble a consistency more like ice cream. Choose your favorite and freeze accordingly.)
Scoop ice cream into a serving bowl, top with more raspberries and chocolate raspberry sauce, if desired.
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Servings Per Recipe: 5Calories: 139.9
Amount Per Serving:
Amount Per Serving:
Total Fat: 1.4 g
Cholesterol: 0.1 mg
Sodium: 41.4 mg
Total Carbs: 28.0 g
Fiber: 5.6 g
Sugars: 9.1 g
Protein: 5.0 g
-Quick and easy to prepare
-Simple list of ingredients
-A low cal, low fat, skinny dessert
-Great, healthy substitute for those late night ice cream cravings
-Need to wait at least 4 hours for mixture to freeze