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     Title: Strawberry Yogurt Ice Cream
Categories: Dessert
     Yield: 4 servings


 225 g  8 oz strawberries 75 g 3 oz sugar. 450 g Or 16 oz low fat
 natural Yogurt 1 Egg white (optional).

 Puree the strawberries and sugar, then sieve if preferred. Mix with
 the yogurt. Freeze in an ice cream maker for 20 minutes.
 Alternatively, place the mixture in a freezer until just beginning to
 freeze around the edges. Whisk the egg white and fold into the part
 frozen mixture. Return the ice cream to the freezer until frozen.

 152 calories 636 kj. 6 g protein 32 g carbohydrate of which 32 g
 sugar. 1 g fat, no saturates. Trace sodium. 1,2 g dietary fibre.

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