Sorghum Frozen Yogurt
- Yield: 5 cups
- Prep: 5 mins
- Cook: 0 mins
We lightened Dancing Bear Lodge Chef Jeff Carter's rich and creamy Sorghum Ice Cream by using yogurt in place of the cream and egg yolks. The yogurt's tanginess is a perfect complement to rich, sweet Tennessee Whiskey Cake.
Ingredients
- 4cups plain low-fat yogurt
- 1/2cup brown sugar, packed
- 1/2cup sorghum
- 1teaspoon vanilla
Instructions
- Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer’s instructions.
Nutritional Info *per serving
- Calories 140
- Fat 2g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0.5g
- Cholesterol 5mg
- Sodium 70mg
- Potassium 280mg
- Carbohydrate 25g
- Fiber 1g
- Sugars 18g
- Protein 6g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 2%
- Calcium 20%
- Iron 4%