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If you love cherries as much as I do, you have to try this Ninja Creami Low Calorie Cherry Frozen Yogurt. It's made with fresh cherries and Greek yogurt, so you get real cherry flavor and a little tang in every single bite. It's thick, it's creamy, and it doesn't taste low-calorie at all.
This recipe comes in at 294 calories, 22 grams of protein, 28 grams of sugar, 5 grams of fat, 85 carbs, 37 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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I love cherry-flavored anything, but a lot of cherry ice creams end up tasting more like almond extract than actual cherries. This one is different. Using real fresh cherries in the base, plus more cherries added in as a mix-in, gives you actual cherry flavor in every single bite, not just a hint of it.
Greek yogurt is doing a lot of work in this recipe. It adds protein, it adds a little tang that plays really well against the sweet cherries, and it helps keep the texture thick instead of icy. I used a zero sugar vanilla Greek yogurt so the vanilla flavor comes through without adding extra sugar to the mix.
The texture on this one is exactly what I want out of a low calorie frozen yogurt. It's thick, it's creamy, and it is nowhere near icy. That comes down to the guar gum. It's such a small amount, but it makes a huge difference in how smooth this frozen yogurt turns out.
Don't skip the mix-in step on this one. Digging a well down the center and processing in a handful of halved fresh cherries gives you actual bites of cherry throughout the frozen yogurt instead of just cherry flavor blended into the base. It's a small step but it makes a big difference in every bite.
Pitting fresh cherries takes a few extra minutes, but it's worth it here. Since the cherries go straight into the blender for the base and get cut in half for the mix-ins, you want them pitted and ready to go before you start. Whatever you do, don't forget to take the pits out of the cherries before using them.
Tips for making Ninja Creami Low Calorie Cherry Frozen Yogurt
Freezing with the lid off can sometimes help reduce the chance of a large bump forming on top, but it doesn't work every time since the ingredients and your freezer can affect it too. I've gone back to freezing with the lid on all the time. If there's a bump, I just melt it down with a ziplock bag of warm water for a few minutes or shave it level with a spoon or vegetable peeler before processing.
Cherry yogurt can add a little extra cherry flavor, but depending on the brand it can also bump up the calories and sugar. Vanilla yogurt works great here since it's easy to find and the fresh cherries already give you plenty of cherry flavor.
Yes, make sure every cherry is fully pitted before it goes into the blender or gets cut in half for the mix-ins. A cherry pitter makes this quick, but removing them by hand works fine too, just double check each one.
Fresh cherries are recommended for the best texture in this recipe. If you only have frozen, thaw them a bit so that they are easily blended with the other base ingredients. If you are using frozen cherries as mix-ins, I'd thaw them completely so they are not hard on the machine.
If it looks dry or like sand, pour in a tablespoon or two of milk and re-spin. If it looks more like little balls instead, re-spin again without adding any extra liquid.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- 2% Milk: Any dairy or dairy-free milk works here, and the higher the fat content, the creamier the frozen yogurt will be, so whole milk or half and half will give you an even richer texture than 2%.
- Zero Sugar Vanilla Greek Yogurt: Any brand of vanilla Greek yogurt works here, just make sure it is one you actually like the taste of since that flavor carries through to the finished frozen yogurt.
- Allulose Granular Sugar Substitute: Use your favorite granulated sugar substitute or regular sugar as long as it is a 1:1 ratio with sugar so you do not need to adjust the amount.
- Vanilla Bean Paste: Vanilla extract works in the same amount if you do not have vanilla bean paste on hand.
- Fresh Cherries: Fresh cherries are recommended for the best texture in both the base and the mix-ins, and if you only have frozen cherries, thaw them completely before using.
- Guar Gum: Guar gum is the stabilizer that keeps this frozen yogurt smooth and creamy instead of icy, so do not skip it. Xanthan gum can be used in its place at a similar ratio.
Directions for Making the Ice Cream Mixture
- Pour the milk, yogurt, allulose, vanilla bean paste, cherries, and guar gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the frozen yogurt, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
- If the frozen yogurt is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times. Keep in mind that you will be adding cherries as mix-ins and they will make the frozen yogurt creamy.
- Dig a well down the center of the ice cream, pour in cherries, and process on “MIX-INS.”
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Recipe
Ninja Creami Low Calorie Cherry Frozen Yogurt
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 8 Fluid Ounces (236 ⅗ ml) 2% Milk
- ¾ Cup (177 3/7 ml) Zero Sugar Vanilla Greek Yogurt (Chobani)
- ¼ Cup (50 g) Allulose Granular Sugar Substitute
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
- 8 (8) Fresh Cherries (Washed and pitted)
- ⅛ Teaspoon (⅛ Teaspoon) Guar Gum
Mix-Ins
- 5 (5) Fresh Cherries (Washed and pitted-Cut in half)
Optional
- 1-2 Tablespoons (1 Tablespoons) 2% Milk
Instructions
Make the Ice Cream Mixture
- Pour the milk, yogurt, allulose, vanilla bean paste, cherries, and guar gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the frozen yogurt, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the frozen yogurt is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times. Keep in mind that you will be adding cherries as mix-ins and they will make the frozen yogurt creamy.
- Dig a well down the center of the ice cream, pour in cherries, and process on "MIX-INS."
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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