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We lightened Dancing Bear Lodge Chef Jeff Carter’s rich and creamy Sorghum Ice Cream by using yogurt in place of the cream and egg yolks. The yogurt’s tanginess is a perfect complement to the rich, sweet Tennessee Whiskey Cake.
Ingredients
4 cups plain low-fat yogurt
½ cup packed brown sugar
½ cup sorghum
1 teaspoon vanilla
Instructions
½ cup packed brown sugar
½ cup sorghum
1 teaspoon vanilla
1. Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer’s instructions. Makes about 5 cups.
"Sweet Home Tennessee," Nov. 2009.
Nutritional Information
"Sweet Home Tennessee," Nov. 2009.
Per (1/2-cup) serving: 130 calories, 1.5g fat, 5mg chol., 7g prot., 25g carbs., 1g fiber, 75mg sodium.
