Honey Vanilla Frozen Yogurt With Caramelized Pineapple

Honey Vanilla Frozen Yogurt With Caramelized Pineapple

Ingredients

• 24 ounces (710ml) plain, full-fat Greek yogurt
• 1/4 cup (60ml) local honey
• 2 teaspoons vanilla extract, divided
• 1/2 teaspoon salt
• 1 1/2 teaspoons unsalted butter
• 8 ounces (230g) fresh pineapple, cut into 1/2-inch (1.3cm) chunks
• 1 star anise
• 2 teaspoons brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Directions

In a large bowl, whisk together yogurt, honey, 1 teaspoon of the vanilla and salt. Pour the mixture into an ice cream maker and process according to manufacturer’s instructions. Scrape into an airtight container and freeze until firm. Alternatively, pour the mixture into a large zip-top bag and freeze, squishing the bag to break up any frozen chunks every hour, until completely frozen, 4–5 hours. (Let stand at room temperature for 10 minutes if the mixture is too firm to scoop.)

To make the pineapple, melt the butter in a sauté pan over medium heat. Add the pineapple and star anise. Reduce heat to medium-low and cook, stirring frequently, until the pineapple is caramelized, about 10 minutes. Add 3 tablespoons (44ml) water, brown sugar, the remaining teaspoon of vanilla, cinnamon and nutmeg. Increase heat to medium and simmer until the juices are thick and syrupy, 4 minutes.

Scoop the frozen yogurt into bowls and spoon the warm pineapple over the top.

Serves: 6 | Serving Size: 2 scoops (6 1/2 ounces/190ml) frozen yogurt and 3 tablespoons (60g) pineapple

Nutrition (per serving): Calories: 200; Total Fat: 7g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 20mg; Sodium: 53mg; Carbohydrates: 23g; Dietary Fiber: 1g; Sugar: 22g; Protein 10g