Coconut-Almond Frozen Greek Yogurt with Hot Chocolate Drizzle

Carb. per serving 21 g

Servings 11 (⅓ cup and 1 tablespoon chocolate mixture each)

Prep 15 minutes   Freeze according to manufacturer’s directions + 3 hours

• 24 ounces plain fat-free Greek yogurt
• ½ cup low-fat buttermilk
• ⅓ cup honey
• ⅓ cup unsweetened shredded coconut, toasted
• ⅓ cup sliced almonds, toasted
• 1 teaspoon coconut extract
• 4 ounces semisweet chocolate, chopped
• 6 tablespoons unsweetened almond milk
•   Shredded coconut, toasted (optional)

1. In a large bowl whisk together yogurt, buttermilk, honey, the ⅓ cup coconut, the almonds, and coconut extract until well mixed.

2. Freeze yogurt mixture in a 1½-quart ice cream freezer according to manufacturer’s directions. Transfer yogurt mixture to a freezer container. Cover and freeze for 3 to 4 hours or until firm enough to scoop.

3. For chocolate mixture, just before serving, in a medium saucepan combine chopped chocolate and almond milk. Cook and stir over low heat until chocolate is melted and mixture is completely smooth. Drizzle chocolate mixture over scoops of the frozen yogurt. If desired, garnish with additional toasted coconut.

Test Kitchen Tip: If yogurt is too hard to scoop, microwave on 50 percent power (medium) until soft enough to scoop, checking mixture every 30 seconds to avoid melting.

Per serving: 153 cal., 6 g total fat (3 g sat. fat), 1 mg chol., 44 mg sodium, 21 g carb. (1 g fiber, 19 g sugars), 7 g pro. Exchanges: 0.5 milk, 1 carb., 1 fat.