... are you consuming them? Just can't get enough healthy yogurt in one's diet these days; and when enhanced by a few almonds and some cinnamon... well, it's all good. This week's concoction is delicious. I haven't had this much fun with an appliance in years; and the supermarket's ice cream freezer sees me no more. You've just got to try this:
1-2/3 c. Stonyfield plain or vanilla low-fat yogurt
1 6-oz. container Chobani Greek yogurt, fruity
8 oz. Carnation low-fat evaporated milk
1-2 tsp. your best vanilla
1 tsp. ground cinnamon
2 Tbsp. pure maple syrup
Whisk above ingredients together very well, till smooth and bubbly. If you keep ingredients in fridge, there is no need to chill this mixture.
Pour into ice cream maker and whir for about 25 minutes. Add some chopped almonds and semi-sweet morsels, whirring for another 5 minutes.
Pictured is a batch I just made; it's soft-frozen and can be served immediately... freeze the rest to a more solid consistency. Recipe makes one quart.
This guilt-free delight won't disappoint; I promise!
Buon appetito!
