Sorghum Frozen Yogurt

By Hklbrries

Serve with Tennessee Whiskey Cake (recipe in collection).

We lightened Chef Carter's rich and creamy Sorghum Ice Cream by using yogurt in place of the cream and egg yolks. The yogurt's tanginess is a perfect complement to the rich, sweet Tennessee Whiskey Cake.


Chef Jeff Carter cooks up Southern comfort in the Smoky Mountains.

Nestled in what tourists call the "quiet side of the Smokies," in Townsend, Tenn., is a peaceful mountain resort called Dancing Bear Lodge. There Chef Jeff Carter prepares a menu that reflects its Southern locals and is refined but not fussy. "I love cooking comfort food, the food that fits this place, the log cabin look," he explains.

Like so many chefs, Carter's cooking emphasizes local ingredients: fresh water trout is smoked and paired with spicy black-eye peas, locally ground cornmeal becomes creamy polenta, and collard greens and country ham are served alongside sorghum-glazed chicken breasts. In fact, Carter has a special affinity for the Southern staple, sorghum, particularly the light Muddy Pond sorghum produced in Monterey, Tenn. He uses it in desserts like his Tennessee Whiskey Cake and Sorghum Ice Cream, as well as in entrees such as his pistachio and rosemary-dusted pork tenderloin with sorghum sweet potatoes.

"Using sorghum is like using maple syrup or molasses. Anything that calls for molasses, you can use sorghum. It's a little lighter, and the flavor is a little different," he says.

Ingredients

• 4 cups plain low-fat yogurt
• 1/2 cup packed brown sugar
• 1/2 cup sorghum
• 1 tsp vanilla

Preparation

Step 1

Combine all ingredients in a large bowl. Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer's instructions.

Nutritional Information:
Per (1/2 cup) serving
130 calories
1.5 g fat
5 mg cholesterol
7 g protein
25 g carbohydrates
1 g fiber
75 mg sodium