Yogurt Almond Ice Cream - 26g Carbs, 1g Fiber
From The Mayo Clinic
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.
Low sodium = no more than 140 mg of sodium per serving
SERVES 6
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 Tbsp 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.
Nutritional per Serving:
173 Calories, 2mg Cholesterol, 7g Protein, 75mg Sodium, 26g Carbs,
1g Fiber, 5g Total fat, 276mg Potassium, 0g Saturated fat,
227mg Calcium, 3g Monounsaturated fat
Mayo Clinic Healthy Weight Prymid Servings:
1 Protein and dairy, 1 Fat
Diabetes Meal Plan Exchanges:
1 Starches, 1 Milk and milk products
Dash Eating Plan Servings:
1 Dairy foods (low-fat or fat-free), 1 Fats and oils, 1 Sweets