Hazelnut Cheesecake Frozen Yogurt(adapted from this recipe)
Ingredients:
- 8oz neufchatel style cream cheese
- 6oz fat-free plain greek yogurt
- 1 cup half and half
- 1/2 cup hazelnut butter
- 3/4 cup cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
In a large blender, combine the greek yogurt, cream cheese, half and half, and hazelnut butter. Blend until fully incorporated. Whisk in the sugar and cinnamon and chill the mixture in the refrigerator for 2 hours. Briefly mix to make sure all the ingredients are emulsified and pour into an ice cream maker, churning to the manufacturer’s directions. Add the vanilla extract during the last 2 minutes of churning. Freeze for 2 hours before serving.
