Greek yogurt is like cheesecake to me: it’s tart, sweet, thick, and creamy. The bonus is that yogurt is rich in probiotics and healthy fat. Drizzle in some honey, add some preserves or fruit, freeze, and serve. Consume in a bowl or a waffle cone for a healthy version of, what I consider, cheesecake ice cream. Or, use dairy-free yogurt.
I like to make this frozen treat with half yogurt and half crème fraîche, which is made from heavy cream instead of whole milk. You can use any ratio you prefer, or use only whole milk yogurt.
I’ve also updated my waffle cone recipe to make the cones crunchier. I’ve swapped out the 2 large eggs for 2 large egg whites.
For the berries, I like using a mixture of strawberry, blueberry, and raspberry, or whatever I have on hand. You can either mash them raw, or sauté them in a saucepan with some honey or maple syrup.
Berry Yogurt Waffle Cone
Yield 4 cones
For SCD, use honey.
To make this keto, reduce the fruit to 1/4 cup, replace the honey with the same amount of your preferred low-carb sweetener in the yogurt and waffle cone recipe. Another option is to remove the fruit and just have a frozen yogurt cone!
- 1/2 cup cooked or mashed berries
- 1/4 cup honey (2 tablespoons for yogurt and 2 tablespoons for fruit)
- 2 cups yogurt (dripped if possible, also known as Greek yogurt)
- 2 cups crème fraîche
- 4 waffle cones
- Mash the berries in a bowl with a potato masher or fork with 2 tablespoons of honey; or, you can sauté them in a saucepan with 2 tablespoons of honey until they are softened, about 5 minutes. Cool before blending.
- Combine 2 tablespoons of honey, yogurt, and crème fraîche in a bowl that is freezer-safe. Add the berry mixture to the yogurt and combine.
- Freeze for about 4 hours. Store sealed in the freezer.
- When ready, scoop out about 1 cup of frozen yogurt into a waffle cone and serve cold.