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Before you jump to Strawberry Icecream recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Making the decision to eat healthily has marvelous benefits and is becoming a more popular way of life. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. There are more and more campaigns to try to get us to lead a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically believe that healthy diets demand a great deal of work and will significantly alter the way they live and eat. In reality, though, simply making some minor changes can positively affect day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably purchase a lot of items out of habit. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it has. A good healthy option can be porridge oats which have been found to be good for your heart and can give you good sustainable energy each day. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

To sum up, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to strawberry icecream recipe. You can cook strawberry icecream using 3 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Strawberry Icecream:

1. Use 500 g fat free Greek yoghurt
2. Prepare 300 g fresh strawberries
3. Provide Approximately 120g honey

Instructions to make Strawberry Icecream:

1. Wash your strawberries and add them to a food processor and pulse them so you get some blitzed and some that are chopped bits. I like the consistency but you can blitz fully if you prefer a smoother consistency.
2. In the same processor add the tub of Greek yoghurt and honey and swirl through. You may wish to start with less honey and taste as you go. I prefer it sightly sweeter so used more. I didn’t mix it fully as I liked a ripple effect with the yoghurt and strawberries. Transfer to a ceramic dish and cover with cling film and transfer to the freezer for approx 4 hours. Stir with a spoon every 30-40 mins and re cover with cling film.
3. To serve I used an ice cream scoop dipped in hot water and you get a nice scoop effect 🥰

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