This easy recipe is a great way to spend a summer day cooking with your kids. It’s easy, it’s fun, it’s healthy and ….delicious.
You will need
1 pint vanilla Greek yogurt. ( we used Cabot 2% milk because it is super creamy)
2 cups frozen strawberries
1/2 cup unsweetened coconut milk
A 9×9 cake pan
Blend the yogurt, coconut milk and strawberries together until smooth. Pour into the cake pan and place on a flat surface in the freezer. Stir the pan every 1/2 hour for 2 to three hours until it freezes to a scoop able consistency. Serve and enjoy.
We found that it is best to eat it the same day. The next day the mixture was too hard to scoop and needed time out of the freezer before it could be served
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