Recipes posted on December 28, 2011 08:27
3 cups 2% plain organic Greek yogurt
1/2 cup Xylitol sweetener
2 Tablsp coconut milk
1 teasp ground cinnamon
1 teasp coconut extract
1/2 cup unsweetened shredded coconut
In a large bowl, combine all but the shredded coconut.
Cover tightly with plastic wrap and chill for up to overnight.
Pour chilled mixture into an ice cream maker and freeze
according to mfg. instructions for frozen yogurt.
In the last 5 minutes of the cycle, add the coconut.
80 cals per serving
1 G protein
6 G total fat
5 G saturated fat