Ingredients
1lbfresh strawberries
2½cupsplain 2% Chobani Greek yogurt
⅔cuphoneyor light agave nectar
Preparation
Puree the strawberries in a food processor until well pureed and there are no strawberry pieces left. Scrape down sides once during processing.
Force the pureed strawberries through a fine mesh strainer into a large mixing bowl.
Add plain Greek yogurt and agave nectar to the strawberry puree, then whisk together until well blended.
Cover the bowl with plastic wrap and freeze for 30 to 40 minutes, stirring once during chilling.
Transfer the mixture to an ice cream maker, then process according to manufacture’s directions.
Serve soft or frozen, and enjoy!
