Cherry Greek Yogurt Ice Cream (no machine)
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Place cherries, yogurt, Splenda, lemon juice and vanilla in a blender or food processor and purée.
Transfer to a freezer-safe bowl and cover.
Every 30 minutes, take it out of the freezer and whisk mixture vigorously until just frozen throughout, about 2 to 3 hours.
The frozen yogurt is ready when it’s too thick to whisk. Stir with a spatula and store in an airtight container. This homemade frozen yogurt is best enjoyed the same day you make it. However it is still good for a few days afterward, just let it thaw out a little and stir.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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