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Cinnamon-Coffee Frozen Yogurt

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2 tablespoons instant espresso
1/2 cup boiling water
1 cup whole milk
1 teaspoon xantham gum
1 teaspoon arrowroot starch
1/3 cup brown sugar
1/2 teaspoon stevia extract
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

2 cups (16oz) nonfat plain Greek yogurt
2 tablespoons coffee liqueur, such as Kahlua

Dissolve the espresso powder in the boiling water. Cool. Add to a blender along with milk, xantham gum, arrowroot starch, brown sugar, stevia extract, cinnamon, and vanilla. Process until mixture is fully combined and thickened.

Transfer to a bowl and whisk in the yogurt and liqueur. Cover the surface with plastic wrap and chill for several hours or overnight.

Churn in ice cream maker according to manufacturer's instructions. Enjoy immediately for a soft serve consistency, or transfer to a container and freeze for several hours.

Frozen yogurt will get very hard in the freezer, but simply move it to the refrigerator or counter top to soften up a bit before you plan to enjoy it.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 113.6
Total Fat: 1.3 g
Cholesterol: 4.1 mg
Sodium: 36.8 mg
Total Carbs: 20.3 g
Dietary Fiber: 0.5 g
Protein: 5.3 g
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