2-Ingredient Low Carb Strawberry Frozen Yogurt
Low carb • Sugar-free strawberry frozen yogurt — 10 minutes, two cups
This is 2-ingredient low-carb strawberry frozen yogurt, not shop soft-serve. Frozen strawberries and plain Greek yogurt blend into a thick pink scoop you lift from a cup, like the photo. Ten minutes. No sugar, no condensed milk, no ice cream maker.
Two servings. Blend frozen fruit with cold yogurt so the scoop stands up.
Freeze: 0
Cups: 2
Why you’ll love this frozen yogurt
- 8g protein per cup — Greek yogurt
- 8g net carbs — strawberries, not sugar
- About 10 minutes, two ingredients
- Pink scoop, thick cup, like the photo
- No boxed mix, no sugar
- It stays thick if the berries stay frozen
Health notes
- Protein: Greek yogurt carries the cup.
- Lower carb than shop frozen yogurt: No sugar. Still fruit-based at 8g net.
- Two cups: Macros are per cup, not both.
- Sweetened yogurt or extra fruit will jump the carbs. Use plain yogurt.
Key element — frozen berries, thick yogurt
Thawed fruit makes soup. Blend frozen strawberries with cold Greek yogurt until thick so a scoop lifts a pink block, like the photo.
Diabetic-Friendly
2-Ingredient Low Carb Strawberry Frozen Yogurt
- Prep10 min
- Total10 min
- Calories140 kcal
Ingredients
Instructions
- Keep frozen. Leave the strawberries frozen. Do not thaw.
- Blend. Add yogurt and berries to a blender. Pulse, scrape, and blend until thick and pink.
- Taste. Add allulose only if you want it sweeter. Blend 5 more seconds.
- Cup. Divide into two cups. Serve now while it is thick, like the photo.
- Serve. One cup is one serving. Freeze leftovers 20 minutes if it thins.
Notes & Tips
- Frozen berries make the texture. Fresh berries stay watery.
- Pulse first so the blades catch. Scrape the sides once.
- Plain full-fat Greek yogurt tastes richer than nonfat.
- Do not add a second cup of fruit. Extra berries raise carbs.
- Eat now. A long freeze turns it into a hard block.
Variations & serving ideas
- Frozen raspberries: Same amount.
- Skyr: Use it instead of Greek yogurt.
- Sweetened yogurt or extra fruit: Skip them. That is how carbs jump.
- Blueberry: Swap frozen blueberries for the strawberries.
- Lemon: Add 1/2 tsp lemon zest with the yogurt.
- Vanilla: Add 1/2 tsp vanilla with the yogurt.
- Pops: Freeze in molds 2 hours.
Storage
- Eat now: Best (While it is spoonable)
- Freezer: Up to 1 week (Thaw 10 minutes, then stir)
- Refrigerator: Skip (It melts)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Total fat | 4 g |
| Sodium | 35 mg |
| Total carbohydrate | 10 g |
| Fibre | 2 g |
| Protein | 8 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this frozen yogurt keto-friendly?
It is lower carb. About 8g net per cup from strawberries. Not as low as cream-only ice cream.
Why is it watery?
The berries thawed. Use them frozen and blend only until thick.
Can I use sweetened yogurt?
It adds sugar. Stay with plain yogurt so each cup stays at about 8g net.
Why keep the strawberries frozen?
Frozen fruit makes the thick scoop in the photo.
Do I need an ice cream maker?
No. Frozen berries plus yogurt is the whole method.
How do I store leftovers?
Freeze up to 1 week. Rest 10 minutes and stir before scooping.
Comments
No comments yet. Be the first!