Serves: 4
Total Calories: 148
Heat milk in large saucepan over medium-low heat. Do not boil. Stir in agave and salt. Pour small amount of milk mixture into eggs return to remaining milk mixture in saucepan. Cook and stir over medium-low heat 5 minutes or until mixture coats back of wooden spoon. Do not boil. Remove from heat and cool completely. Stir in yogurt and vanilla. Refrigerate until cold. Turn into 13 x 9 x 2-inch metal pan. Freeze until firm, stirring every 20 to 30 minutes or freeze in ice cream maker according to manufacturer's directions.
This Frozen Agave Yogurt recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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