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Yogurt Sorbet from www.whatsgabycooking.com (@whatsgabycookin)
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4.50 from 2 votes

Yogurt Sorbet

Did you know frozen yogurt is really only 2 ingredients - a great quality greek yogurt and a sweetener! You'll want this recipe / formula in your back pocket all summer long.
Prep Time5 minutes
Freezing Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 2 people
Author: Gaby Dalkin

Ingredients

  • 2 cups Full Fat Stonyfield Greek Yogurt
  • ¼ cup honey

Toppings

  • honey
  • store bought baklava
  • preserved cherries in syrup

Instructions

  • Whisk together the Stonyfield Greek Yogurt and the honey until smooth. 
  • Pour the mixture into the ice cream machine and process according to your machine’s directions. Once done, remove and transfer to a freezer safe container. Or, scoop and serve as needed. 
  • Serve with any desired toppings. 

Notes

If you don’t have an ice cream maker – you can pour the frozen yogurt mixture into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor or a high-powered blender. Pulse until completely smooth. If adding mix-ins, either fold them in or pulse until desired consistency is reached, then pour into an airtight container. Cover and freeze until ready to serve.

Nutrition

Calories: 251kcal | Carbohydrates: 42g | Protein: 21g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 304mg | Fiber: 0.1g | Sugar: 41g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 225mg | Iron: 0.3mg