Through my pregnancy I really dug deep to find creative ways to increase my protein intake (especially since I’m not a huge meat eater). I even created a pinterest board and a full blog post with ideas for recipes during pregnancy. One of the treats that I’m often making is frozen yogurt. It’s the perfect treat
after meals or as an afternoon
snack. I have made a few varieties including Strawberry Rhubarb Frozen Yogurt and this Honey Almond Frozen Yogurt. The frozen yogurt comes out perfectly tart and creamy, perfect with a few sweet additions like fruit, nuts or honey.
The process of making this frozen yogurt is quite simple- just combine the ingredient then churn in an ice cream maker. If you don’t own an ice cream maker you can try just freezing the ingredients but they will be a tad less creamy and more icy if you freeze them without churning them.
This light spring treat is a current favorite at our house. What light desserts and treats are you enjoying these days?
- 2 cups non-fat Greek Yogurt
- 2 cups regular plain yogurt (I used a whole milk yogurt)
- 1/3 cup sugar
- 5 tablespoons honey
- 1/3 cup sliced almonds
- 1 teaspoon almond extract
- Combine both yogurts, sugar and honey in a large bowl. Add almond extract and almonds, stir well to combine.
- Using a ice cream maker, churn the yogurt until it becomes frozen and creamy. Eat or freeze for a later treat.
I found that this frozen yogurt recipe is best when enjoyed straight from the ice cream maker. Once you freeze it, it becomes really hard and you have to let it sit out and defrost for a while before eating.
If you’re interested in my Strawberry Rhubarb Version of this Frozen Yogurt Recipe, visit EveryDayFamily.com