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{March 31, 2011}   33 Years In the Kitchen – Week 39

Dear World,

You’re welcome.

Love,

b

That is exactly how I feel about this week’s creations. Based on my past experience with frozen yogurt from a recipe, I created my own two flavors this week. I have literally knocked it out of the Froyo park. For realz. I’m dying. It’s so good. AND there’s no refined sugar – just natural sugars. AND there is protein – Greek yogurt is chock full of protein and other good stuff. Score. Winning.

Book club loved it. I loved it. Hopefully G will love it. And hopefully you will love it!

Sigh. I’m totally blissed out.

Flavor One — Gingersnap

2/3 cup molasses
1 1/2 tablespoons ground ginger
2 cups non-fat, vanilla greek yogurt
2 egg whites, whipped to stiff peaks

Whisk together molasses and ginger until combined. Add yogurt and whisk. Fold in egg whites. Pour into ice cream maker.

Flavor Two — Peanut Butter

2/3 cup honey
3/4 cup fresh ground peanut butter
1 pinch sea salt
2 cups non-fat, vanilla greek yogurt
2 egg whites, whipped to stiff peaks

Whisk together honey, peanut butter and sea salt. Add yogurt and combine thoroughly. Fold in egg whites. Pour into ice cream maker.

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