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.
Basics
Low sodium = no more than 140 mg of sodium per serving
Dietitian's tip:
This creamy dessert is easy to make. Instead of preparing a custard, all you need is chilled yogurt and vanilla soy milk. It's as simple as whisking the two together with honey, canola oil and nuts.
Serves 6
Nutritional Analysis
(per serving)
Calories
173
Cholesterol
2 mg
Protein
7 g
Sodium
75 mg
Carbohydrate
26 g
Fiber
1 g
Total fat
5 g
Potassium
286 mg
Saturated fat
0 g
Calcium
227 mg
Monounsaturated fat
3 g