Yogurt from Julie, David’s
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Nutrition balance score
Unbalanced
Glycemic Index
10
Low
Glycemic Load
3
Low
Nutrition per serving
Calories261.8 kcal (13%)
Total Fat21.8 g (31%)
Carbs28.5 g (11%)
Sugars8.9 g (10%)
Protein7 g (14%)
Sodium128.8 mg (6%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
11 servings
Instructions
Step 1
Heat half and half to 180°, stirring often. In the meantime, dissolve gelatin in water. When half and half reaches 180°, take off heat. Mix gelatin mixture with 1/4 cup half and half then mix in with the rest of the half and half. Set pan in ice water to cool down to 110°. During cooldown, add in vanilla and Splenda. After cooled down to 110°, add Greek yogurt. Stir well then put in jars. Place jars on cookie sheet and put in oven. Turn oven light on and leave in oven for 12-15 hours or overnight. Refrigerate till ready to eat. Makes 11 half pint jars.
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