Low-Sugar Yogurt Ice Cream

Name: Low-Sugar Yogurt Ice Cream
Yield: 780 g
Ingredients: Whipping Cream 200 ml; Finely Ground, More Water-Soluble Erythritol 80 g; Thick Pure Plain Yogurt 500 ml

995 kcal

#low sugar #high protein #diet #low calorie

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Ingredients

Main ingredients

Whipping Cream 200 ml
Finely Ground, More Water-Soluble Erythritol 80 g
Thick Pure Plain Yogurt 500 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 111.2 g 34%

Protein 19 g 6%

Fat 89.5 g 61%

Serving size 780g

Cooking steps

1

Mix Greek yogurt and erythritol in a bowl until well combined.
2

Add vanilla extract and mix again.
3

Transfer the mixture to a wide container and spread it evenly.
4

Place in the freezer and stir every 1–2 hours for 4–5 hours until frozen.
5

Scoop and serve.

Low-Sugar Yogurt Ice Cream

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