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Ingredients
- 2 cups 2% reduced-fat Greek yogurt
- 3 tablespoons honey
- 1/2 vanilla bean
- 2 tablespoons half-and-half
Method
- Combine yogurt and honey in a bowl. Scrape seeds from vanilla bean half; add seeds to yogurt mixture. Pour mixture into a gallon-sized zip-top plastic bag. Lay bag flat, spreading mixture into an even layer and pressing to eliminate air pockets. Seal tightly; lay flat in freezer. Freeze 3 to 4 hours or until almost firm. Break mixture into small pieces, and place in the bowl of a food processor; add half-and-half. Process until very smooth. Pour mixture into an 8 x 4-inch loaf pan; cover surface with plastic wrap. Freeze 1 to 2 hours or until firm but scoopable. Serve immediately.
- MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
