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  • 1 (8-ounce) package cream cheese, softened
  • 3 cups plain 2% Greek yogurt
  • 2 cups coarsely chopped, pitted fresh cherries or pitted frozen cherries
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice


  1. Combine cream cheese and yogurt in a bowl. Whisk to blend well. Add remaining ingredients.
  2. Cover and chill until very cold.
  3. Freeze in an ice cream freezer following manufacturer’s instructions.
  4. Serve immediately or transfer to a freezer container and freeze. Makes about 6 cups. Serves 8.
Recipe by Teresa Blackburn

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The recipe was originally published as Cherry Cheesecake Frozen Yogurt on

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