I am so excited about this diabetic friendly, low carb, sugar free cheesecake frozen yogurt that all through the Gettysburg Address (we’re on the home school Civil War unit right now), I was enraptured by different thoughts, all encompassing frozen yogurt.
No, I’m not going to share 37 ways to make frozen yogurt, but I am going to share my other yogurt-spiration. From this simple, five ingredient recipe, you can pretty much expand your frozen yogurt righteousness in a wholly different direction. That of the cheesecake variety.
I went full-on strawberry for this recipe, and I share how I did that below in the tips. (Always make sure to check the tips.)
And thus, four floors, and less than 7 carbs ago, Your Lighter Side brought forth from the kitchen a new dessert … aw forget it. Who am I kidding? I’m not Abe Lincoln. I’m short and not as hairy. Well, my legs are hairy. And I only played with Lincoln Logs. I try not to study near open flames. I can let the quips loose, but none are as Abe-y as Abe’s. For today I will settle for Babe Lincoln. (Don’t look at me that way).
A (Lincoln) Penny for thinky thoughts and recipe ruminations:
- Can’t find fage or Greek yogurt? Do not fear. Simply pour a container of whole fat, plain yogurt into cheesecloth, allow to drain, and what you’re left with is Greek yogurt. Bam. Now you can go back to being fabulous.
- Want key lime? Add some lime juice in place of lemon along with some lime zest.
- For soft-serve, you will likely only need to freeze the yogurt for 30-60 minutes, checking every 15 minutes or so.
- For solid ice cream consistency, allow 60-120 minutes for the yogurt to fully harden, stirring every 30 minutes.
- If your frozen yogurt becomes too frozen, simply let rest on the counter at room temperature (or in the refrigerator if you have more time) until the desired consistency is reached. Stir and serve.
- Make sure to powder your granulated sweetener (in a blender or food processor) prior to adding to the yogurt. Coldness + granulation doesn’t equal a breakdown; you’ll have crunchy granules.
- Need to conserve some calories? You can use a less full-fat recipe, but be aware that dairy products which tend to be lower in fat climb in carbohydrates due to an addition of sugar–especially in cream cheeses.
- Strawberry Cheesecake Yogurt: I swirled in some of this sugar free preserves recipe to bring the strawberry fabulousness and then lined the bowl with fresh, unsweetened strawberries for that added bit of special. Please note the calculations blow do not include added fruit.
- This recipe is sugar free, gluten free, vegetarian friendly, and contains only 3.2 grams of carbs per serving because the addition of even lower carb cream cheese lessens the carb value. Not bad for the easiest, most delicious dessert you’ve ever made with a bowl and a spoon.
- A delicious plain frozen yogurt version can be found here.
Easy Cheesecake Frozen Yogurt
2 cups plain, full-fat fage/Greek yogurt
6 ounces cream cheese, softened
1 cup sugar equivalent substitute
2 Tbsp lemon juice
2 tsps vanilla extract
Combine ingredients in a large, freezer-proof bowl or pan. Freeze covered, stirring every 30 minutes until desired consistency is reached. Keep covered and frozen.
Makes about 5, 1/2 cup servings.
Nutritional information per 1/2 cup serving: Calories: 140, Carbohydrates: 3.2g, Fiber: 0g, Net Carbohydrates: 3.2g, Protein: 7g, Fat: 24g.