Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Vanilla Frozen Yogurt

Prep:

Cook:

Unknown

Save

Ingredients

3 cups SCD low-fat yogurt, about 1½ pounds

1 cup clover honey

1 large vanilla bean, split (I guess you could use vanilla extract)

708 ml SCD low-fat yogurt, about 680 grams

236 ml (340 grams) clover honey

1 large vanilla bean, split (I guess you could use vanilla extract)

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Place the yogurt in a large bowl.
Combine the honey and vanilla bean in a saucepan, warm over medium-low heat, stirring occasionally for 15 minutes. Do not boil or overheat.
Remove from the heat, cover with plastic wrap, and let stand 20 minutes.
Scrape vanilla pulp from the bean and discard the bean.
Stir the vanilla pulp back in honey and whisk the honey into the yogurt.
Refrigerate at least 4 hours or overnight.
Freeze in an ice cream freezer according to manufacturer's directions.