Allison's Faux Fried Ice Cream

(adapted from Taste of Home magazine, July 2o1o - by Allison Loughner, August 4, 2010)

1 quart container Stoneyfield Farm Cream Top Vanilla Yogurt
1 1/2 cup frosted cornflakes, crushed
1/3 cup sugar
3 teaspoons ground cinnamon
1/4 cup honey

Freeze yogurt in an ice cream freezer or in a shallow pan, stirring every hour. Form frozen yogurt into 1/2 cup scoop balls. Freeze yogurt balls 1 hour until firm.

In a shallow bowl, combine the cornflake crumbs, sugar, and cinnamon. Roll yogurt balls in crumb mixture to coat. Freeze until serving. Drizzle each serving with honey. Serve topped with whipped cream if desired. YUMMY!