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Prep Time: 10 minutes
Chilling Time: 1 hr
Freezing Time: 20 minutes
Ripening Time: 1 hr
Yield: 1 quart
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We lightened up this popular Bahamian treat by substituting
yogurt for the cream that’s customarily used.
Ingredients
1 14-ounce (400g) can reduced fat coconut milk
3/4 cup (180mL) honey or maple syrup
2 tsp (6g) powdered agar
20 ounces (560g) plain, nonfat yogurt or vanilla soy yogurt
1 tsp (5mL) vanilla extract
(omit if using vanilla soy yogurt)
1 Tbsp (15mL) coconut rum (optional)
1/3 cup (30g) shredded coconut
Directions
Combine coconut milk, honey and agar in a medium saucepan. Cook over
low heat stirring frequently until mixture thickens, about 5 minutes. Remove from heat. Stir
in yogurt, vanilla, rum and coconut. Refrigerate until well-chilled, at least 1 hour.
Freeze mixture in an ice cream maker according to manufacturer’s
instructions. Let glacé ripen in freezer 1 hour before serving.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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