Combine 2 cups 2% reduced-fat Greek yogurt and 3 tablespoons honey in a bowl. Scrape seeds from half a vanilla bean (I used 2 teaspoons vanilla extract); add seeds to yogurt mixture.
Pour mixture into a gallon-sized zip-top plastic bag. Lay bag flat, spreading mixture into an even layer and pressing to eliminate air pockets. Seal tightly; lay flat in freezer.
Freeze 2 to 3 hours or until almost firm. Break mixture into small pieces, and place in the bowl of a food processor (I placed pieces in a bowl and used a hand mixer); add 2 tablespoons Half-and-Half.
Process until very smooth. Pour mixture into an 8 x 4-inch loaf pan; cover surface with plastic wrap. Freeze 1 to 2 hours or until firm but scoopable. Serve immediately.
Serves 4 (serving size 1/2 cup).
3 grams fat
10 grams protein
The first batch I made was raspberry/rhubarb (I folded in 1 cup of raspberries and 1 cup of frozen rhubarb).
The second batch was raspberry ripple (I folded in 1 cup raspberry preserves, thinned with a little water, and 1 cup fresh raspberries).
The next batch is going to be blueberry lemon (I'm going to fold in 1 cup blueberry preserves with lemon, thinned with a little water, and 1 cup fresh blueberries).
Here's hoping YOU found a healthy alternative to something YOU love too!!!!