Broccoli Mushroom Parmesan Penne
Sorghum Frozen Yogurt
The distinctive flavor of sorghum and the tang of yogurt meet in a one-of-a-kind dessert.
5
5 cups
We lightened Dancing Bear Lodge Chef Jeff Carter’s rich and creamy Sorghum Ice Cream by using yogurt in place of the cream and egg yolks. The yogurt’s tanginess is a perfect complement to rich, sweet Tennessee Whiskey Cake.
Ingredients
-
4 cups plain low-fat yogurt
-
1/2 cup brown sugar, packed
-
1/2 cup sorghum
-
1 teaspoon vanilla
Instructions
- Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer’s instructions.
Nutritional Info (per serving)
- Calories 140
- Fat 2g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0.5g
- Cholesterol 5mg
- Sodium 70mg
- Potassium 280mg
- Carbohydrates 25g
- Fiber 1g
- Sugars 18g
- Protein 6g
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