Eggless Honey - Vanilla Frozen Yogurt
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 164.3
- Total Fat: 1.2 g
- Cholesterol: 6.9 mg
- Sodium: 112.0 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 0.0 g
- Protein: 7.7 g
View full nutritional breakdown of Eggless Honey - Vanilla Frozen Yogurt calories by ingredient
Introduction
Though this recipe does not rely on eggs for a creamy mouthfeel and scoopable texture, the gelatin takes care of that problem, without the hassle of worrying about it curdling (as many of mine seem to do!). Use a good, flavourful honey you enjoy in this - I love Manuka or (the less expensive) buckwheat. This is a good option for non-vegetarians who want a nice, tart, low-fat frozen treat from their own kitchen.Makes about 8 3/4-cup servings. Though this recipe does not rely on eggs for a creamy mouthfeel and scoopable texture, the gelatin takes care of that problem, without the hassle of worrying about it curdling (as many of mine seem to do!). Use a good, flavourful honey you enjoy in this - I love Manuka or (the less expensive) buckwheat. This is a good option for non-vegetarians who want a nice, tart, low-fat frozen treat from their own kitchen.
Makes about 8 3/4-cup servings.
Number of Servings: 8
Ingredients
-
1 3/4 cups (12 oz can) evaporated skim milk (not sweetened condensed)
1/2 cup whole milk
1 tbsp buttermilk powder
1/3 cup sugar
1/4 tsp salt
1/2 tbsp unflavoured gelatin
2 cups low-fat vanilla yogurt, strained*
1/4 cup flavourful liquid honey (I used manuka)
1 tbsp vanilla extract
*pour 2 cups low fat vanilla yogurt into a cheesecloth lined strainer, refrigerate overnight.
Directions
In a saucepan, combine evaporated skim milk, whole milk, buttermilk powder, sugar, salt and gelatin.
Bring to a simmer over medium heat, stirring. Cook for 3 minutes, then remove from the heat and our into a non-metal bowl and cool to room temperature.
Stir in yogurt, honey and vanilla extract until well blended, then chill overnight.
Churn in your ice cream maker according to directions, and store in the freezer.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Bring to a simmer over medium heat, stirring. Cook for 3 minutes, then remove from the heat and our into a non-metal bowl and cool to room temperature.
Stir in yogurt, honey and vanilla extract until well blended, then chill overnight.
Churn in your ice cream maker according to directions, and store in the freezer.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.