Yield: 4 Servings
|225 grams||8 oz strawberries|
|75 grams||3 oz sugar.|
|450 grams||Or 16 oz low fat natural|
|1||Egg white (optional).|
Puree the strawberries and sugar, then sieve if preferred. Mix with the yogurt. Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to freeze around the edges. Whisk the egg white and fold into the part frozen mixture. Return the ice cream to the freezer until frozen.