Strawberry Greek Yogurt Granita

Okay, so not all is lost with the frozen strawberry yogurt! It came out great, but not exactly super creamy like a traditional frozen yogurt, more like a creamy granita? Is there such a thing? I'm not too sure, but it sure beats all the calories of a creamy soft serve ice cream cone, that I have been fantasizing about. (Can you tell that Dairy Queen has opened up again? It has. And it's so tempting every time I pass it by.) So, I had to find an alternative to that creamy ice cream cone and thought this would be nice with all ingredients being pretty healthy, especially with it being sans sugar. It's a nice treat to have in the freezer. Enjoy!

• (1) 17oz. container of full fat Greek yogurt
• 4 tablespoons coconut milk creamer
• 3 cups roughly chopped strawberries
• 4 tablespoons water
• 1 teaspoon xylitol or more to taste
• pinch of sea salt
• fresh ground black pepper*optional

In a small sauce pan combine the strawberries, water, xylitol, salt and the pepper. (Add more xylitol if needed, depending on the sweetness of the strawberries.) Bring it up to a simmer for about 10 minutes over medium high heat, stirring occasionally. You want the strawberries to break down a bit. Adjust the seasoning once more. Allow your strawberry mixture to cool. Once cool, with an immersion blender, combine the yogurt, coconut milk creamer and the strawberry mixture. Place in a freezer overnight. Once ready to serve, thaw in the microwave for 30 seconds at a time, until it's not rock solid and you can break it up with a fork. (You can also freeze in individual containers and you can also, alternatively let it thaw in the refrigerator.) Serves 3.