Lemon Tango Frozen Yogart For The Less Inclined Food
TANGY LEMON FROZEN YOGURT RECIPE
Steps:
- In a blender, process the yogurt, lemon zest and juice, sugar, agave nectar or honey, citric acid, and the salt until smooth.
- Pour the mixture in a medium bowl. Taste and add a little more citric acid to adjust the tanginess to your liking. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
Nutrition Facts : Calories 160 kcal, Carbohydrate 23 g, Cholesterol 12 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 48 mg, Sugar 22 g, Fat 5 g, ServingSize Makes 1 quart (1 liter), UnsaturatedFat 0 g
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.
FROZEN LEMON-GINGER YOGURT
Provided by Cynthia Wilson
Categories Ice Cream Machine Citrus Dairy Ginger Dessert Yogurt Frozen Dessert Lemon Winter Bon Appétit Long Beach California Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 9
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.)
TANGY FROZEN LEMON YOGURT
Found the secret to that special tangy twang that is hard to get at home - citric acid! Just a bit. The stuff in Fruit-Fresh. I know this recipe will be appreciated when it is just too danged hot to eat a rich ice cream but really, really want something frozen & decadent but refreshing. And I LOVE Greek yogurt & just about anything lemon. I plan to try this one with Splenda instead of the sugar as no cooking is involved. Cook time is freeze time.
Provided by Busters friend
Categories Frozen Desserts
Time 3h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 981.7, Fat 23.9, SaturatedFat 15.4, Cholesterol 95.5, Sodium 338.9, Carbohydrate 173.5, Fiber 0.7, Sugar 169.2, Protein 25.8
LEMON-GINGER FROZEN YOGURT
Provided by Bon Appétit Test Kitchen
Categories Ice Cream Machine Dairy Ginger Dessert Low Fat Vegetarian Yogurt Low Cal Frozen Dessert Lemon Spring Summer Healthy Bon Appétit Fat Free Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring water, sugar, light corn syrup, and grated ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon peel. Process in ice cream maker according to manufacturer's instructions; cover and freeze.
FROZEN LEMON YOGURT
Wanting something with fewer calories, I tinkered with a lemon ice cream recipe until I liked what I tasted. This cool tangy treat is so refreshing! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
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.,
Nutrition Facts : Calories 187 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
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