Directions:
- In a cheesecloth-lined large sieve or colander set over a bowl drain yogurt, covered and chilled, 12 hours. Discard liquid in bowl.
- With a knife halve vanilla bean lengthwise and scrape out seeds. In a blender purée vanilla seeds, half of drained yogurt, and remaining ingredients. In a bowl stir together vanilla mixture and remaining yogurt.
- Transfer mixture to ice-cream maker and freeze. Transfer frozen yogurt to an airtight container and put in freezer to harden. Frozen yogurt may be made 1 week ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1053.94 Kcal (4413 kJ) | ||
| Calories from fat | 3.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 1% | |
| Sodium | 119.88mg | 5% | |
| Potassium | 109.81mg | 2% | |
| Total Carbs | 283.13g | 94% | |
| Sugars | 277.17g | 1109% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 27.7mg | 46% | |
| Iron | 0.1mg | 0% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 235.36 Kcal (985 kJ) | ||
| Calories from fat | 0.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 1% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 1% | |
| Sodium | 26.77mg | 5% | |
| Potassium | 24.52mg | 2% | |
| Total Carbs | 63.23g | 94% | |
| Sugars | 61.9g | 1109% | |
| Protein | 0.17g | 2% | |
| Vitamin C | 6.2mg | 46% | |
| Calcium | 7.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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