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While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety.

Rich Vanilla Frozen Yogurt - 5 cups (ten ½-cup servings)

1½ tablespoons light corn syrup 1½ tablespoons honey 3 tablespoons water 2 vanilla beans, split and seeds scraped 5 cups whole milk plain yogurt, strained through a cheesecloth* for 2 to 4 hours 1 teaspoon pure vanilla extract ¾ cup granulated sugar pinch salt


Put the corn syrup, honey, water and vanilla beans into a medium saucepan. Over medium-low heat, bring mixture to a boil, then simmer until reduced by about half. Strain (discarding vanilla pods); reserve. In a large mixing bowl, whisk the strained yogurt, reserved honey/water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. *If you do not have a cheesecloth, you can use a couple of layered paper towels.


Servings: Makes about 5 cups (ten ½-cup servings)

Nutritional information per serving

Nutritional information per serving (based on ½ cup): Calories 161 (22% from fat) • carb. 25g • pro. 7g • fat 4g • sat. fat 3g • chol. 15mg • sod. 67mg • calc. 176mg • fiber 0g

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