Frozen Lemon Yogurt (add lemon verbena or other herb)

Ready in 45 minutes

Citric acid is available at some pharmacies, as well as at specialty cooking and baking supply stores; fruit preservatives such as Fruit-Fresh can be substituted and are available in the canning section of well-stocked markets.

Top-ranked recipe named "Frozen Lemon Yogurt (add lemon verbena or other herb)"


Ingredients

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3 cups plain whole-milk yogurt; preferably Greek-style
2 teaspoons chopped lemon zest
1/4 cup freshly squeezed lemon juice
2/3 cup sugar
1 tablespoon agave nectar or mild-flavored honey
1/4 teaspoon citric acid; plus a sprinkle more, if desired
Pinch; of salt

Original recipe makes 1 quart

quart  

Preparation

1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.

2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.

Each one-half cup serving: 186 calories; 6 grams protein; 22 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 15 mg. cholesterol; 49 mg. sodium.

Credits

Added on Award Medal
Calories Per Serving: 2468 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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