Toasted Almond Frozen Yogurt
|Whole natural almonds||1⁄2 Cup (8 tbs)|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
Spread almonds in single layer on baking sheet.
Bake at 350Â°F, 12 to 15 minutes, stirring occasionally, until lightly toasted.
Cool; chop coarsely.
Bring milk to a boil in heavy saucepan; set aside.
Beat egg yolks with sugar until light and lemon colored.
Gradually stir in hot milk; mix well.
Return egg yolk mixture to pan.
Cook, stirring constantly, over low heat until mixture coats back of spoon.
Do not boil.
Remove from heat and cool.
Blend in yogurt, vanilla and almond extract.
Stir in almonds.
Pour mixture into ice cream freezer.
Freeze according to manufacturer's directions.
Serving size: Complete recipe
Calories 1354 Calories from Fat 440
% Daily Value*
Total Fat 51 g79.1%
Saturated Fat 9.6 g48.2%
Trans Fat 0 g
Cholesterol 575.8 mg191.9%
Sodium 362.1 mg15.1%
Total Carbohydrates 185 g61.6%
Dietary Fiber 8.7 g34.9%
Sugars 170.8 g
Protein 46 g92.1%
Vitamin A 15.8% Vitamin C 8.8%
Calcium 109% Iron 23.5%
*Based on a 2000 Calorie diet