Yogalatte

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Yogalatte

Yield 3

Author Lucy Tweed

Ingredients

• 1/4 cup (60 ml) espresso coffee
• 1 cup (240 g) icing (confectioner’s) sugar
• 2 cups (460 g) Greek-style yogurt

Optional

• Feel free to experiment with seasonal variations for added flavor!

Instructions

1. Begin by mixing the warm espresso and icing sugar in a bowl until well combined. If the espresso is cold, gently warm it to ensure the sugar dissolves completely. Set the mixture aside to cool.
2. In a separate bowl, combine the cooled espresso-sugar mixture with the Greek-style yogurt. Stir thoroughly until fully incorporated.
3. Pour the mixture into ice cube trays and freeze for a minimum of 4 hours until solid.
4. Once frozen, transfer the cubes into a food processor and blend until smooth and creamy.
5. Serve immediately as a delightful and refreshing dessert.

Notes

Instead of using a food processor, consider using an ice cream machine for a smoother texture.

For a different texture, freeze the mixture like granita and use a fork to scrape and serve.

Nutrition Facts

Calories

240

Fat

1 g

Sat. Fat

0 g

Carbs

45 g

Fiber

0 g

Net carbs

45 g

Sugar

43 g

Protein

14 g

Sodium

66 mg