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- 3/4 cup vanilla yogurt, regular (80 calories - I used Light & Fit)
- 1/16 teaspoon salt
- 1 – 2 tablespoons Truvia, depending on sweetness of yogurt
- 3/4 cup unsweetened vanilla almond milk or, as I prefer, unsweetened coconut milk (about 23 - 34 calories)
- 1/4 teaspoon pure vanilla extract (3 calories)
- 1/2 cup pitted cherries, tossed in 1 tablespoon Truvia (60 calories)
- 1 chocolate square, such as Ghirardelli, shaved (about 70 calories, depending)
- If using an ice cream maker, mix together yogurt, almond milk, vanilla extract, salt, and Truvia in a medium-sized bowl first.
- Once ice cream bucket has chilled for approximately 8 hours,power it on and pour in ingredients.
- Allow paddle to stir for several minutes before adding in cherries and chocolate. Churn until mix is frozen, peeling ice cream off sides and forming into a cohesive "dough-like" ball.
- Allow it to sit for 15 minutes before transferring into a freezer-safe tub.
- If you don't have an ice cream maker, you can still make and enjoy this recipe - it simply requires more time and effort. In this case, you'll need to combine all ingredients in a freezer-safe tub and store in freezer until completely chilled. Stir ice cream as often as possible, about every half-hour, until mixture freezes. Unfortunately, you can't really expect your texture to be like ice cream - it will more so resemble a snow cone - but it will still be tasty!
- Feel free to top with some sliced almonds like I did - SO yummy!