Sorghum Frozen Yogurt
The distinctive flavor of sorghum and the tang of yogurt meet in a one-of-a-kind dessert.
Lightened up 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.
- 4 cup plain low-fat yogurt
- 1/2 cup brown sugar, packed
- 1/2 cup sorghum
- 1 teaspoon vanilla
- Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer's instructions.