Recipe By: Chef JJ’s Back Yard
8 ounces cream cheese, room temperature
3/4 cup sugar (or to taste)
1 teaspoon vanilla extract
2 cups traders point vanilla yogurt
1. Beat cream cheese until light, then add sugar and beat until fluffy,
2. Add 1/4 cup of yogurt and vanilla and beat until well incorporated.
3. Fold in remaining yogurt and cool for 4 hours or overnight.
4. Freeze in ice cream machine.
This recipe was featured in our Ribs class on May 7, 2012