Frozen Yogurt!!!

I tore the following recipe out of the most recent issue of "Cooking Light" magazine.  It's really tasty, and has much less fat and fewer calories than ice cream!!!

No-Cook Fro-Yo

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).

133 calories

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!!!!