12 oz. strawberries hulled and quartered
1/1/2 cups (12 oz.) low fat/low sugar vanilla yogurt
1 1/2 Tbsp. raw Indian honey
1 Tbsp. balsamic vinegar
1/2 Tsp. freshly ground black pepper and a pinch of salt
In food processor pulse strawberries until almost smooth. Transfer to a large bowl and whisk in remaining ingredients until well combined.
Freeze in an ice cream maker according to instructions and transfer to a container with a lid.
Freeze until firm, about 4 hours.
Let soften for about 15-20 minutes at room temperature before serving.
90 Calories, 1g fat, 2g fiber, 2g protein, 16g carb, 40mg sod, 83mg calcium.
Strawberry Fields Forever