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Toasted Almond Frozen Yogurt Recipe
|Whole natural almonds||1⁄2 Cup (8 tbs)|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1497 Calories from Fat 470
% Daily Value*
Total Fat 55 g84.5%
Saturated Fat 11.9 g59.5%
Trans Fat 0 g
Cholesterol 589.3 mg
Sodium 520.3 mg21.7%
Total Carbohydrates 201 g66.9%
Dietary Fiber 8.7 g34.9%
Sugars 186.7 g
Protein 58 g115.8%
Vitamin A 18.1% Vitamin C 11.8%
Calcium 150.4% Iron 24.5%
*Based on a 2000 Calorie diet
Bake at 350Â°F, 12 to 15 minutes, stirring occasionally, until lightly toasted.
Cool; chop coarsely.
Bring milk to a boil in heavy saucepan; set aside.
Beat egg yolks with sugar until light and lemon colored.
Gradually stir in hot milk; mix well.
Return egg yolk mixture to pan.
Cook, stirring constantly, over low heat until mixture coats back of spoon.
Do not boil.
Remove from heat and cool.
Blend in yogurt, vanilla and almond extract.
Stir in almonds.
Pour mixture into ice cream freezer.
Freeze according to manufacturer's directions.