Skinny Chocolate Raspberry "Ice Cream"

Is there anything better than ice cream on a hot day? Ok, well maybe a pool, cocktail, and a few attractive males holding fans and filling your cocktail every time it is half full would be better. But a close second is skinny ice cream. Yes, it is possible to make at home in a matter of minutes and without an ice cream maker. Your taste buds and scale will thank you for this recipe!

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.

In addition to this recipe being easy as pie to make, it is extremely versatile. I originally made a strawberry banana version, and it has been one of my most popular posts to date. Obviously I had to make a chocolate version. Dare I say, I might like this version even better! Depending on your taste preferences, you could make almost any skinny "ice cream" flavor. Just get the essential ingredients-yogurt, fruit, and fat free whipped topping-and experiment to your heart's desire. Summer just started so you have plenty of time to try as many delicious combinations as you can come up with! And please share your favorites, as I plan on making this recipe on a weekly basis.

Cheers to skinny, scrumptious, simple "ice cream" to help us get through the heat of summer in style!

Skinny Chocolate Raspberry "Ice Cream"
(4-5 servings)

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.

Print this recipe!

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving:

Calories: 139.9
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

Pros:
-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

Cons:
-Need to wait at least 4 hours for mixture to freeze