Friday, September 5, 2008

Yogurt-almond ice cream


  • 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.

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