The only thing better than a favorite dessert is two faves in one— without twice the calories, of course.

Ingredients

　　3 cups lowfat vanilla yogurt

　　1 cup reduced-fat sour cream

　　6 tablespoons reduced-fat cream cheese

　　4 tablespoons sugar, divided

　　1 teaspoon vanilla

　　Zest of 2 lemons, divided

　　3/4 pound strawberries, halved

　　1 tablespoon fresh lemon juice

　　2 tablespoons 1-percent milk

　　6 teaspoons fine graham cracker crumbs

　　1 ounce dark chocolate, curled with a vegetable peeler

　　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. 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.

Nutrition Per Serving

　　11 g fat

　　7 g saturated fat

　　28 g carbohydrate

　　2 g fiber

　　9 g protein

　　#### Nutritional analysis provided by Self