When I find a great recipe online, especially written by a great blogger dietitian, I steal it, modify it to fit my family’s low FODMAP diet, and post it!  But of course I give credit where it’s due.  Amanda Hernandez is a blogger and dietitian whom I’ve been following for several years now.  We actually have quite a bit in common; we’re both dietitians, we’ve both been with our significant other for ten years (although I recently did the math and this year was actually eleven years for me and Nick, oops), and we both have a newborn boy and a (soon to be) three year old girl (little lady!).  We also have similar taste in food, as I’ve found out over the years, because everything she posts I want to EAT!  Today’s recipe is for Berry Cheesecake Frozen yogurt (no ice cream machine required, folks!).  Trust me when I say it’s “entire family” approved.Berry Cheesecake Frozen Yogurt

Ingredients

  • 16 ounces strawberry Greek yogurt (half a large container) **
  • 2 ounces reduced-fat cream cheese (about 4 Tbsp) **
  • 1-2 scoop vanilla protein powder (depending on your preference)
  • ½ cup berries, diced (unless using blueberries, whole) **
  • 2 full sheets of graham cracker, crumbled to pieces **
  • Chocolate for topping (optional)

Instructions

  1. In a food processor or blender, blend Greek yogurt, cream cheese and protein powder until smooth.
  2. Transfer to another container and swirl in diced berries and graham cracker pieces.
  3. Freeze for about 2 hours, mixing every thirty minutes. Take out of freezer a few minutes before serving to lightly defrost. Serve right away (add chocolate on top if you want!).

Notes

If you don’t finish it all it gets very, very hard in the freezer. It’s still edible but more difficult to eat. You have to sort of chisel away at it! If you want to cut the recipe in half that’s a good idea (if you’re only needing 4 servings). Another option is to make popsicles with this mixture! Use ice cub trays or other popsicle molds.

** If you are following a low FODMAP diet this recipe is only safe if you are not lactose intolerant. As someone who is only slightly lactose intolerant, I can handle the small amount of lactose in Greek yogurt, but if you want to purchase lactose free Cream Cheese you can (Green Valley Organics makes one). Use low FODMAP berries; blueberries, raspberries or strawberries. The small amount of graham cracker in this recipe shouldn’t cause problems.

Nutrition Information

Serving size: ⅛th of recipe Calories: 125 Fat: 3.5 Carbohydrates: 15 Sugar: 9 Protein: 8

 When I originally made this recipe I had a ton left (we only ate about 3 servings right way). It freezes and gets very, very hard (as I noted in the recipe). This is why I recommend cutting the recipe in half if you don’t have many to feed, because it doesn’t freeze well. That being said, I did spend a couple night just chiseling away at the frozen bowl of deliciousness.  The fact that I couldn’t eat it really fast was kind of nice because it prevented me from downing it in one sitting (it’s that good!).Paige liked it, which is good because she’s been refusing milk or anything with calcium in it lately. I gotta find other ways to get her calcium and vitamin D intake up to par!