Honey Yogurt Ice Cream Cups - cooking recipe

Ingredients

2 None medium egg yolks
2 tbsp honey
2 cups thick and creamy low-fat vanilla yogurt
2 tsp vanilla bean paste or vanilla extract
1 None small mango, cheeks removed, peeled, thinly sliced (see tip)

Preparation

In a small bowl, using an electric mixer, beat yolks and honey together until pale and fluffy. Fold in yogurt and vanilla bean paste.
Spoon mixture evenly into a 6-cup silicone muffin pan. Freeze for 3 hours or until firm.
Invert ice creams onto plates. Serve topped with mango slices.