Frozen Strawberry Yogurt Recipe: Low Carb, High Fiber, Full of Friendly Bio

Tonight I set out to create the perfect summertime dessert:

Low-carb: check.
Full of prebiotic fibers: check.
Full of beneficial bacteria: check.
Cold but light and delicious on a hot day: check, check and check.

If you serve this to someone who isn't used to lots of prebiotic fiber or high doses of bacteria, it could upset their stomach. For those guests, make some XXX chocolate or lemon ice cream.

* * * * *

1 green banana
1 can coconut milk (full fat, unsweetened)
2/3 cup yogurt (either Greek style or Dr. Davis style) (amount is 1 glass container that comes with some yogurt makers)
3 large strawberries, chopped

Slice and puree the banana. Put the coconut milk in a large mixing bowl; puree if separated. Add the banana and yogurt, stir well. Stir in the strawberries. Process in an ice cream maker for 10 minutes.

To serve leftovers, bring them out of the freezer 30 minutes ahead of time.

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