Easy and pseudo-healthy. My obsession with greek yogurt began while sailing in Greece as a little girl. I'd sit with my father at bayside cafes of the Cyclades islands every night after sailing to a new port and we would share a greek yogurt drizzled with honey. I revived this delicious memory for summertime or winter for that matter. Turning yogurt breakfast into a dessert with just a temperature change.
1 quart of Greek Yogurt of your fat % of choice
1/4 cup agave or honey
2 tablespoons maple syrup
Pinch of Salt
If you have an ice-cream maker, great, throw all the ingredients together and churn. If not, mix the ingredients together in a metal bowl. And place the metal bowl inside a larger one filled quarter way with ice and water to create a cold au bain marie. Mix the yogurt mixture aggressively for ten minutes. If you prefer it to be thicker, place mixture in freezer for an hour, remove and continue mixing until the desired stiffness is acquired.