• 1 1/3 cup plain low-fat yogurt
• 1 oz light cream cheese
• 1/2 cup finely chopped fresh strawberries
• 2 Tbsp sugar
• 2 tsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 cup graham cracker crumbs

In a small bowl, stir together the yogurt and cream cheese until very smooth. Add this yogurt mixture and all remaining ingredients except graham cracker crumbs to the container end of an ice cream “ball.” (See http://icecreamrevolution.com.) Add ice and rock or Kosher salt to the other end, per “ball” instructions. Toss the “ball” around for 20 minutes, or per instructions, scraping down sides after 10 minutes. Scoop and enjoy sprinkled with graham cracker crumbs.

Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook