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Cheesecake Ice Cream with Strawberry Sauce

['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.

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