Lemon Cinnamon Frozen Yogurt Food

FROZEN LEMON YOGURT

Steps:

• In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,

CINNAMON PEAR FROZEN YOGURT

Steps:

• Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
• Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

LEMON CINNAMON FROZEN YOGURT

Steps:

• In a large bowl, add the cream, condensed milk, honey, vanilla, salt, zest, cinnamon and yogurt. Stir until combined.
• Cover and place in the fridge for at least six hours or overnight. Add the limoncello and use your ice cream maker to freeze the yogurt mixture or place in a container and freeze overnight.
• If using an ice cream maker, empty the contents into a plastic tub, cover and place in your freezer for a day/overnight.

LEMON-GINGER FROZEN YOGURT

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

LEMONY COCONUT FROZEN YOGURT

Steps:

• Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid., Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.

FROZEN COCONUT YOGURT WITH CINNAMON

Steps:

• In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.
• Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions for frozen yogurt.
• In the last 5 minutes of the maker's cycle, add the shredded coconut.

HORCHATA FROZEN YOGURT

Steps:

• In a medium bowl; whisk all the ingredients together until the sugar and cinnamon dissolve.
• Turn the ice cream machine on and pour mixture into the freezer bowl.
• Let mix until thickened, about 25 to 30 minutes.
• Place mixture in a freezer container and freeze until firm enough to scoop.
• Garnish with cinnamon sticks and a dusting of ground cinnamon. (optional).

FROZEN LEMON-GINGER YOGURT

Steps:

• Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)