Recipe: Yogurt-almond ice cream

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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


2 cups fat-free plain yogurt, without gum additives or stabilizers
1 cup low-fat vanilla soy milk (soya milk), chilled
1/3 cup honey
1 tablespoon canola oil
1/4 cup coarsely chopped almonds


Place 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)

Serving size:
Calories:173Cholesterol:2 mg
Protein:7 gSodium:75 mg
Carbohydrate:26 gFiber:1 g
Total fat:5 gPotassium:286 mg
Saturated fat:0 gCalcium:227 mg
Monounsaturated fat:3 g
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
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