Strawberry Cheesecake Ice Cream

Well here is my first post! I hope it doesn't disappoint! My husband and I have been trying to do the whole diet thing, but I am a sugarholic & can't live without it! So when I found this low-fat, low calorie recipe, I had to try it!

3 cups sliced fresh strawberries

6 ounces reduced-fat cream cheese

2 cans (12 oz. each) fat-free evaporated milk

1 can (14 oz.) fat-free sweetended condensed milk

1 teaspoon vanilla extract

1 cup reduced-fat whipped topping

1. Place the strawberries in a blender or food processor; cover and process until smooth. In a large mixing bowl, beat cream cheese until smooth. Add evaporated milk and condensed milk, vanilla and pureed strawberries; mix well. Fold in whipped topping.

2. The original recipe says to fill your ice cream maker two thirds full & refrigerate remaining mixture until ready to freeze. But all of my mixture fit in my maker with a lot of room to spare so I just did it all at once. Freeze according to your ice cream maker's directions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving.

I did not use fat-free sweetened condensed milk because I couldn't find any (does it really exist?). So my version has a few more calories than the original which was 234 calories for 3/4 cup. I poured my ice cream into a large tupperware container & freezed it in my freezer. I tried it before I stuck it in the freezer, it tasted like a really thick smoothie. It was really yummy, but it was even better frozen! It reminded me a little bit of frozen yogurt. My boys gobbled it up & begged for more. I didn't even feel guilty giving them an extra scoop, and I didn't feel too guilty taking one myself!