Cheesecake Ice Cream with Strawberry Sauce

Ingredients

• 2 tablespoons percent milk 
• 1 ounce chocolate dark with a vegetable peeler
• 6 teaspoons graham cracker crumbs fine
• 1 tablespoon juice of lemon fresh
• 2  lemon zest divided
• 6 tablespoons cream cheese reduced-fat
• 1 cup cup heavy whipping cream sour reduced-fat
• 3 cups lowfat vanilla yogurt 
• 0.8 pound strawberries halved
• 4 tablespoons sugar divided
• 1 teaspoon vanilla 

Equipment

• food processor
• bowl
• sauce pan

Directions

1. In a food processor, combine yogurt, sour cream, cream cheese, 2 tablespoons sugar, vanilla and zest of 1 lemon; process until smooth, 1 minute. Freeze in an airtight container until solid, 6 hours. In a small saucepan, bring to a boil strawberries, remaining 2 tablespoons sugar, 2 tablespoons water, juice and 1 teaspoon zest; reduce heat and simmer until strawberries soften, 5 minutes.
2. Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.) Divide ice cream among 6 bowls. Top each with strawberry sauce, graham cracker crumbs and chocolate curls.
3. Self