Transcend Glucose Gels | Lemon Lavender Ice Cream | Treat Low Blood Sugar

May 2, 2017

Makes: 10 servings

Serving Size: 1/2cup

Carb Grams Per Serving: 15

Ingredients

• 1/2 cup fat-free half-and-half
• 2 teaspoons dried lavender
• 4 cups vanilla fat-free Greek yogurt
• 2 tablespoons finely shredded lemon peel
• 1/2 cup lemon juice
• 1/3 cup honey
• Finely shredded lemon peel (optional)
• Fresh lemon slices (optional)
• Fresh lavender sprigs (optional)

Directions

In a small saucepan bring fat-free half-and-half just to boiling. Remove from heat; add dried lavender. Let stand 30 minutes.

In a large bowl combine yogurt, the 2 tablespoons lemon peel, the lemon juice, honey, and the lavender mixture. Cover and chill 1 hour.

Freeze chilled mixture in a 2-quart ice cream freezer according to the manufacturer’s directions. Serve at once for a softer frozen yogurt. For a firmer mixture, place in an airtight container; freeze 30 to 60 minutes. If desired, garnish servings with additional lemon peel, lemon slices and/or fresh lavender sprigs.

Nutrition Facts Per Serving:

Servings Per Recipe: 10

PER SERVING: 93 cal., 1 mg chol., 48 mg sodium, 15 g carb. (14 g sugars), 8 g pro.

Diabetic Exchanges

Milk (d.e): 1; Mark as Free Exchange (d.e): 0

Recipe by: http://www.diabeticlivingonline.com/recipe/lemon-lavender-frozen-yogurt-1