Did you know?
Strawberries are very high in folic acid. A recent Harvard Nurses' Health Study (NHS) showed a decreasing risk in coronary heart disease (CHD) associated with increasing levels of folic acid intake among over 80,000 women who participated in the study.

Strawberry - Yogurt Freeze

Yield: 6 servings (about 2/3 cups)

2 containers (8 ounces each) lowfat strawberry yogurt
1 pint basket California strawberries, stemmed
1 teaspoon grated orange peel (optional)

Flavor Variations:
Strawberry - Vanilla
Substitute vanilla yogurt for the strawberry yogurt; omit orange peel.
Strawberry - Lemon
Substitute lemon yogurt for the strawberry yogurt; omit orange peel.

Mix strawberry yogurt if not pre-mixed. Spoon into ice cube tray. Freeze until completely frozen, 3 to 4 hours. Remove cubes from tray and place in bowl of electric food processor. Process until finely chopped. Add strawberries and orange peel. Process just until almost smooth. Serve immediately, or place in freezer and stir occasionally until firm enough to scoop, 1 to 2 hours.

Nutritional Information per serving:
90 calories; 3g protein; 1g fat; 18g carbohydrate; 41mg sodium; 3mg cholesterol.

Copyright  California Strawberry Commission. All Rights Reserved. Reproduced by permission.

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