Recipe: Yogurt-almond ice cream
Recipe: Yogurt-almond ice cream Dietitian's tip: This creamy dessert is easy to make. Instead of preparing a custard, all you need is chilled yogurt and vanilla soy milk. It's as simple as whisking the two together with honey, canola oil and nuts. Serves:
6
Ingredients2 cups fat-free plain yogurt, without gum additives or stabilizers DirectionsPlace a bowl in the freezer to chill. In another bowl, whisk together the yogurt, soy milk, honey and canola oil until well blended. Pour the mixture into an ice-cream maker and prepare according to the manufacturer's instructions. When the ice cream is firm, transfer to the chilled bowl and add the nuts. Stir gently to distribute evenly. Serve immediately or store in the freezer until ready to serve. Nutritional Analysis (per serving)
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2009-04-01 © 1998-2013 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.
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