Cheesecake Swirled Red Velvet Frozen Yogurt
The Housewife in Training Files
The Housewife in Training Files
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Ingredients

  • 4 cups fat free vanilla greek yogurt 1 cup canned full fat coconut milk ½ cup cocoa powder 1 tablespoon Nielsen-Massey vanilla extract ¼ cup Truvia (or ½ cup regular sugar) 1 teaspoon salt 2 ounces red food coloring Cheesecake Swirl: 8 oz reduced fat cream cheese ¼ cup almond milk (or more coconut milk) 2 tablespoons Truvia (or ¼ cup regular sugar) 1 teaspoon Nielsen-Massey Vanilla Bean Paste Instructions Frozen Yogurt: In a blender or large mixing bowl with a whisk, combine the yogurt, almond milk, cocoa powder, vanilla extract, Truvia, salt and red food coloring until smooth. Pour into a large baking dish, such as 9x9. Set aside while you make the cheesecake swirl. Cheesecake Swirl: In a small mixing bowl, combine the cream cheese, milk, sugar and vanilla paste. Mixl until smooth. Drizzle the cheesecake in thin rows over the yogurt. Using the a thin tip utensil, swirl the cheesecake around the yogurt. Place in the freezer, covered for 8 hours or until set. Notes *Cooking time refers to time it takes the yogurt to freeze. Nutrition Information Serving size: ½ Cup Calories: 158 Fat: 8g Saturated fat: 5g Carbohydrates: 13g Sugar: 5g Fiber: 3g Protein: 9g 3.4.3177

Instructions

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