CHEESECAKE ICE CREAM WITH STRAWBERRY SAUCE

Makes 6 servings

The only thing better than a favorite dessert is two faves in one— without twice the calories, of course.

Ingredients

• 3 cups lowfat vanilla yogurt
• 1 cup reduced-fat sour cream
• 6 tablespoons reduced-fat cream cheese
• 4 tablespoons sugar, divided
• 1 teaspoon vanilla
• Zest of 2 lemons, divided
• 3/4 pound strawberries, halved
• 1 tablespoon fresh lemon juice
• 2 tablespoons 1-percent milk
• 6 teaspoons fine graham cracker crumbs
• 1 ounce dark chocolate, curled with a vegetable peeler

Preparation

In a food processor, combine yogurt, sour cream, cream cheese, 2 tablespoons sugar, vanilla and zest of 1 lemon; process until smooth, 1 minute. Freeze in an airtight container until solid, 6 hours. In a small saucepan, bring to a boil strawberries, remaining 2 tablespoons sugar, 2 tablespoons water, juice and 1 teaspoon zest; reduce heat and simmer until strawberries soften, 5 minutes. Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.) Divide ice cream among 6 bowls. Top each with strawberry sauce, graham cracker crumbs and chocolate curls.

Per serving: 253 calories, 11 g fat, 7 g saturated fat, 28 g carbohydrate, 2 g fiber, 9 g protein