Preheat the oven to 350°F. Cover a small cookie sheet with aluminum foil. Spread the coconut on the sheet and bake 2 to 3 minutes, stirring once, until the coconut has lightly browned.
Place the coconut in a large bowl with the yogurt, sugar, flaxseed, coconut extract, and vanilla. Whisk until smooth and transfer into a freezer-safe container. Freeze 1 hour or more until firm.
Per serving (1⁄2 cup): 147 calories, 11 g protein, 14 g carbohydrates, 4.4 g fat (3 g saturated),
0 mg cholesterol, 1 g fiber, 45 mg sodium
Reprinted with permission ©Jennifer Iserloh, Secrets of a Skinny Chef, by Jennifer Iserloh, published by Rodale click for book review
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