OK, it also includes fat-free sweetened condensed milk — a real calorie hog at about 1,300 calories a can — but you can make a less sugary version by using plain fat-free condensed milk, with less than half the calories of it sweeter cousin.
And if you’re like me and really like plain yogurt (sweetened with a tiny bit of the same sugar-free vanilla Torani syrup I put in my lattes) you can substitute that for flavored yogurt. Both substitutions will save you about 100 calories a serving and still taste great.
Squares may be individually wrapped and stored in the freezer for single servings.
Give it a try!
Strawberry Frozen Yogurt Squares
Prep Time: 10 minutes
Cook Time: 5-10 minutes
- 1 can (14 ounces) fat-free sweetened condensed milk, divided (or substitute plain fat-free evaporated milk)
- Non-stick cooking spray
- 1 cup Post Grape-Nuts™ or crushed graham crackers
- 1/2 teaspoon ground cinnamon
- Pinch ground cloves
- 1 package (10 ounces) whole frozen strawberries (about 2-1/2 cups)
- 3 cups fat-free strawberry yogurt (or substitute plain fat-free yogurt, sweetened with 1 tablespoon sugar-free vanilla syrup – sweetening optional)
Measure 1 cup of the milk; set aside. Line 8×8-inch baking pan with foil and spray with non-stick cooking spray.
In medium bowl, combine cereal or cracker crumbs with cinnamon, cloves and remainder of sweetened condensed milk. Spread mixture evenly on bottom of pan then place in freezer.
Place strawberries and yogurt in a blender, then cover and blend. Add remaining milk (1 cup) and blend until smooth. Pour mixture over cereal, smoothing to edges of pan.
Cover with foil (or plastic wrap) and freeze 8 hours or until firm.
Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares and serve.
Nutritional Facts – Each serving (1/9 of pan) has 270 calories (or 190 calories if using unsweetened milk and yogurt) and supplies about 30 percent of your daily calcium requirem