4 Ingredient Fro-Yo | Wow! | Cooking Light

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Our trick to lighter, homemade ice cream: 2% Greek yogurt. This ice-cold treat has less than half the calories of ice cream, 40% less sugar than fro-yo, and a hearty 10g protein.

2 cups 2% reduced-fat Greek yogurt
3 tablespoons honey
1/2 of a vanilla bean
2 tablespoons half and half

Combine 2 cups 2% reduced-fat Greek yogurt and 3 tablespoons honey in a bowl. Scrape seeds from half a vanilla bean; add seeds to yogurt mixture. Pour mixture into a gallon-sized zip-top plastic bag. Lay bag flat, spreading mixture into an even layer and pressing to eliminate air pockets. Seal tightly; lay flat in freezer. Freeze 3 to 4 hours or until almost firm. Break mixture into small pieces, and place in the bowl of a food processor; add 2 tablespoons half-and-half. Process until very smooth. Pour mixture into an 8 × 4–inch loaf pan; cover surface with plastic wrap. Freeze 1 to 2 hours or until firm but scoopable. Serve immediately.

Note: This mixture can be made in an ice cream machine. Combine all ingredients (including half-and-half) and pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Yield: 4 servings
CALORIES: 133; FAT 1.3g; SAT FAT 2g; (values per serving)

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