Frozen Honey Yogurt
- Yield 4 servings
This custard-style frozen dessert starts the mellow sweetness of honey.
- 2 cups 2% low-fat milk
- 3/4 cup honey
- 1/4 teaspoon salt
- 2 -- eggs, beaten
- 2 cups plain low-fat yogurt
- 1 tablespoon vanilla
- 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.
- Remove from heat and cool completely. Stir in yogurt and vanilla. Refrigerate until cold.
- 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.