2 cups 2% low-fat milk
3/4 cup honey
Dash salt
2 eggs, beaten
2 cups plain low-fat yogurt
1 tablespoon vanilla
Servings: 4
Heat milk in large saucepan over medium-low heat. Do not boil. Stir in honey and salt. Pour small amount of milk mixture into eggs; return to remaining milk mixture in saucepan. Cook and stir over medium-low heat 5 minutes or until mixture coats back of wooden spoon. Do not boil. Remove from heat and cool completely. Stir in yogurt and vanilla. Refrigerate until cold. Turn into 13 × 9 × 2-inch metal pan. Freeze until firm, stirring every 20 to 30 minutes or freeze in ice cream maker according to manufacturer's directions.
Yield: 1 Quart
3/4 cup honey
Dash salt
2 eggs, beaten
2 cups plain low-fat yogurt
1 tablespoon vanilla
Servings: 4
Heat milk in large saucepan over medium-low heat. Do not boil. Stir in honey and salt. Pour small amount of milk mixture into eggs; return to remaining milk mixture in saucepan. Cook and stir over medium-low heat 5 minutes or until mixture coats back of wooden spoon. Do not boil. Remove from heat and cool completely. Stir in yogurt and vanilla. Refrigerate until cold. Turn into 13 × 9 × 2-inch metal pan. Freeze until firm, stirring every 20 to 30 minutes or freeze in ice cream maker according to manufacturer's directions.
Yield: 1 Quart
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