Happy Monday, y’all. I know I promised this recipe last Thursday, but I was sick (not from the frozen yogurt, I promise), so now you get to kick off your week with this treat instead. I promise it’ll help you get over the Monday blues.
If you read last Tuesday’s post, you’ll remember that this recipe comes straight from Sam Talbot’s cookbook, The Sweet Life. It’s the first recipe I’ve tried of his, and it totally delivers. It sure doesn’t taste like it came from a diabetic-friendly cookbook. And by diabetic-friendly I really just mean healthy.
For all the diabetics out there, this is the kind of stuff you and your blood sugar will love. It’s protein rich, low-carb and filling. And it tastes really, really good.
And for all the non-diabetics with happy pancreases, this recipe is still for you. Feel free to substitute the stevia with agave nectar or sugar.
3 cups 2% plain Greek yogurt
2 tablespoons coconut milk (I used vanilla)
1 teaspoon coconut extract
1 teaspoon cinnamon
1/2 cup granulated Stevia In The Raw OR 1/2 cup sugar OR 2 tablespoons agave nectar
½ cup shredded coconut
Mix all ingredients except the shredded coconut in a large bowl and refrigerate for an hour or overnight. Pour the mixture into your ice cream maker, following the manufacturer’s instructions for frozen yogurt. Add shredded coconut in last five minutes of cycle.