- Mix yogurt and sweetener (if needed) together in a medium bowl. Next scoop yogurt into an ice cube tray.
- Place ice cube tray in freezer for at least two hours.
- Once yogurt is frozen, let it thaw out for about 10 mins and until it starts to slightly melting around the edges.
- Next, remove it from the ice cube tray and place in a blender. Blend for about 5-10 second or until yogurt is slightly creamy, scooping down the sides as needed. Stir in berries (if using) and spoon into two ice cream bowls or scoop into cones. Enjoy immediately!
*I used Dannon Light and Fit Blueberry Greek Yogurt. Feel free to use your favorite Greek yogurt variety.
**Dannon Light and Fit Greek Yogurt is on the sweeter side, so you may not need any additional sweetener. I didn't. Also, feel free to use your favorite sweetener or granulated sugar.
***You will want to use about ¼ cup fruit per serving of ice cream. This recipe can easily be adjusted to serve as many people as you want.
-I did not compute nutritional info, as this will vary depending on what yogurt is used. If you use only yogurt then you'll know what the nutritional content is just by reading the package. Dannon Light and Fit Blueberry Greek Yogurt has 80 calories, 0g fat, 12g protein, 7g sugar, 9g carbs, 10mg cholesterol