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Frozen Coconut Yogurt

"The creamy texture of this treat tastes positively naughty—but it isn’t! Once unfrozen, the yogurt also makes a great topping for fruit. Since yogurt is low in fat, this treat freezes hard, so let it defrost 1 hour on the countertop before you enjoy it. Or freeze in paper cups with popsicle sticks inserted to create a healthy frozen dessert on a stick!" Jennifer Iserloh

    • 1⁄2 cup unsweetened coconut flakes
    • 4 cups (32 ounces) plain, fat-free Greek yogurt
    • 1⁄2 cup confectioners’ sugar
    • 2 tablespoons ground flaxseed
    • 1 tablespoon coconut extract
    • 2 teaspoons vanilla extract

 

Method

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.

Serves: 8

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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