Frozen yogurt is tremendously popular and it’s also incredibly easy to make. Just whisk a few simple ingredients together, chill it and then take it for a spin in your ice cream maker. No stress and practically no mess.
This is a very tangy Lemon Frozen Yogurt, a good lower fat alternative to ice cream. It’s a great refresher and especially good if you’re looking to enjoy a lean and light treat after a run of very heavy meals throughout the holidays. I like to serve it with tart fruit, like blueberries, raspberries and kiwi. Easy, delicious and beautiful.
- Use your favorite brand of plain yogurt. It can be full fat or low fat.
- Salt is important to brighten the taste of dairy products. Add a few grains at a time until the flavor pops.
- Start your ice cream machine and then pour in the mixture This will help prevent a thick layer freezing to the sides of the canister.
- Packing ice cream, sorbet or frozen yogurt tightly in the container and then pressing a piece of plastic wrap into the surface helps to prevent ice crystal formation.
Lemon Frozen Yogurt
Makes about 1 quart
3 1/2 cups (28 oz) plain yogurt
3/4 cup (5 1/4 oz) sugar
1/2 cup + 2 tablespoons (5 oz) lemon juice
zest of 1 lemon
salt, to taste
Whisk together the plain yogurt, sugar, lemon juice and lemon zest until thoroughly blended. Add a pinch of salt, to taste. Pour into an airtight container and chill thoroughly, preferably overnight.
Freeze in your ice cream maker according to the manufacturer’s instructions. Pour into an airtight container, packing tightly to eliminate any air pockets. Press a piece of plastic wrap into the surface, cover and place in the freezer to firm up.