Frozen Honey Yogurt

  • Yield: 4 servings


2cups 2% low-fat milk
3/4cup honey
1/4teaspoon salt
2-- eggs, beaten
2cups plain low-fat yogurt
1tablespoon vanilla


  1. Heat milk in large saucepan over medium-low heat. Do not boil. Stir in honey and salt. Pour small amount of milk mixture into eggs; return to remaining milk mixture in saucepan. Cook and stir over medium-low heat 5 minutes or until mixture coats back of wooden spoon. Do not boil.
  2. Remove from heat and cool completely. Stir in yogurt and vanilla. Refrigerate until cold.
  3. Turn into 13x9x2-inch metal pan. Freeze until firm, stirring every 20 to 30 minutes or freeze in ice cream maker according to manufacturer's directions.

Nutritional Info *per serving

  • Calories 448
  • Fat 8g
  • Cholesterol 130mg
  • Sodium 521mg
  • Carbohydrate 72g
  • Fiber <1g
  • Protein 19g