A lightened version to the rich and creamy Sorghum Ice Cream by using yogurt in place of the cream and egg yolks. The yogurt's tanginess is a perfect complement to the rich, sweet Tennessee Whiskey Cake.
4 cups plain low-fat yogurt
1/2 cup packed brown sugar
1/2 cup sorghum
1 teaspoon vanilla
1. Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer's instructions.
Makes: about 5 cups
Per {1/2-cup} serving:
130 calories; 1.5 grams fat; 5 milligrams cholesterol; 7 grams protein; 25 grams carbohydrates; 1 gram fiber; 75 milligrams sodium.
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