Skinnytaste > Recipes > Low Fat Vanilla Bean Frozen Yogurt

Low Fat Vanilla Bean Frozen Yogurt

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If you like the tangy taste of yogurt you'll love this low-fat homemade frozen treat made with a combination of Greek yogurt and plain yogurt and real vanilla bean.

If you like the tangy taste of yogurt you’ll love this low-fat homemade frozen treat made with a combination of Greek yogurt and plain yogurt and real vanilla bean.

It’s National Ice Cream Month and to celebrate I’ve been playing with my new ice cream maker. This frozen yogurt is so easy to make. This is best served soft and topped with fresh fruit. Serve it right out of the ice cream maker or let it thaw a few minutes before serving.

Low Fat Vanilla Bean Frozen Yogurt

7
Cals:144
Protein:9
Carbs:24
Fat:1.5
If you like the tangy taste of yogurt you'll love this low-fat homemade frozen treat made with a combination of Greek yogurt and plain yogurt and real vanilla bean.
Course: Snack
Cuisine: American
If you like the tangy taste of yogurt you'll love this low-fat homemade frozen treat made with a combination of Greek yogurt and plain yogurt and real vanilla bean.
Yield: 8 servings
Serving Size: 1 /2 cup

Ingredients

  • 1 1/2 cups plain whole-milk yogurt, I used Dannon All-Natural
  • 2 1/2 cups plain fat free Greek yogurt, I used Chobani
  • 1 vanilla bean
  • 1/2 cup sugar
  • 3 tbsp honey
  • fresh fruit to top, extra points use kiwi, blueberries, strawberries

Instructions

  • Combine sugar and the seeds from the vanilla bean in the blender and blend until fine.
  • Whisk both yogurts, sugar and honey in a bowl until combined.
  • Pour into an ice cream maker.
  • Freeze according to the manufacturer's instructions.

Last Step:

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Notes

Adapted from Food Network

Nutrition

Serving: 1 /2 cup, Calories: 144 kcal, Carbohydrates: 24 g, Protein: 9 g, Fat: 1.5 g, Sodium: 56 mg, Sugar: 24 g

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77 comments on “Low Fat Vanilla Bean Frozen Yogurt”

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  7. Avatar photo
    Kody at Skinny Sized

    Late to the party here but for all of those questioning the fruit and the point WW answers your questions: http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=108831&sc=3002

  8. I am wondering if I can make this with vanilla extract, as I don't have actual vanilla beans on hand. Anyone know?

    1. I do it all the time. I use about a tablespoon because I like a lot of vanilla, but feel free to use less (or more!) to taste.

  9. I don't like French Vanilla (Bean) types of ice cream. Would this be just as good WITHOUT the vanilla beans? It looks so yummy!

  10. Avatar photo
    cd72f8e0-90c1-11e2-8f4f-000bcdcb471e

    Hey Gina,
    Have you tried putting ice cubes through your yonanas machine? I was thinking of making this, putting it in ice cube trays and running it through the yonanas. Wonder if that would work…

  11. We just made a second batch and decided to add 1T vanilla vodka to try to improve the texture after freezing. First batch was rock hard when frozen and grainy when it was soft enough to scoop. The flavor, and consistency when it comes out of the ice cream maker, is fantastic! Thank you for so many wonderful recipes. Buffalo cauliflower for the football game is next on our list for today:)

  12. Avatar photo
    recette selle d agneau

    You just gotta love an easy recipe, especially this good and delish! Aah my little nephew would be so excited to know I've found something new for him.

  13. This looks so delicious! How much should I reduce the sugar if I use vanilla yogurt instead of plain?? Thanks so much! 🙂

  14. Avatar photo
    Heatlhy Diet Tips

    I am going to add this to my healthy dessert menu! It looks so delicious. I love when I come across great recipes.

    1. I split the bean in half lengthwise, then use a paring knife to scrape out the seeds. After I'm done with the bean, I rinse it off in water and store it in sugar so I can use it again.

  15. Avatar photo
    Dorea Schmidt

    I just made this…and just ate a bowl of it. I riffed on a few things: I didn't have vanilla bean, so I used 2 t vanilla, to make it really strong. Then I whisked in 3 T of better-than-peanut butter (left over from two times making the asian peanut noodles with chicken :), and then after about 15 minutes in the mixer, I melted some choc chips and poured it in, making big chunks of chocolate.
    It is a good thing my husband is napping…