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.
HEALTHY MANGO COCONUT FROZEN YOGURT RECIPE BY TASTY
Here's what you need: mango, coconut milk, greek yogurt, honey
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine ingredients into a food processor or high-speed blender.
- Pour into a pan and smooth into an even layer.
- Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
- Scoop into a bowl and top with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 42 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
COCONUT FROZEN YOGURT
Recipe comes from an asian blog. Here are her notes.. "The recipe originally calls for Greek-style yogurt - but I don't have that in the stores where I live. Instead I use regular yogurt and strain. If you are using Greek-style, skip the whole straining part. Instead of embedding coconut flakes in the frozen yogurt itself, I use toasted coconut flakes as a topping. It adds gorgeous color, texture and flavor that you wouldn't get otherwise. A note on the amount of yogurt to use: The original recipe calls for 6 cups of whole milk yogurt strained to yield 3 cups. I've made this recipe 3 times now, the last time I started with (2) lg 32oz containers of yogurt (8 cups) that yielded about 4 cups strained. I didn't change the amount of sugar. It still was delicious."
Provided by loveleesmile
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Strain the yogurt: If you are using regular yogurt, you'll need to strain the water out. If you are using Greek style yogurt, skip this step. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in and let it sit propped over a bowl in the refrigerator for 6 hours until all water has drained out.
- Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill out in the refrigerator for 1 hour to let the sugar dissolve nicely.
- Churn, baby, churn: Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.
- Toast coconut: While the fro-yo is churning, toast coconut. Take a dry medium skillet. Set on medium-high heat and add the coconut flakes. Stir constantly and in a couple of minutes, you'll have beautifully toasted coconut flakes. Remove from heat immediately and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.
Nutrition Facts : Calories 212.7, Fat 8, SaturatedFat 5.2, Cholesterol 18.3, Sodium 88.5, Carbohydrate 29.8, Fiber 0.3, Sugar 30.9, Protein 6.1
LEMON AND CORIANDER GREEK YOGURT
Steps:
- In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Stir in lemon zest and coriander. Transfer mixture to warm, clean jars, such as 1-quart canning jars., Cover jars; place in oven, turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks. If desired, serve with honey.
Nutrition Facts : Calories 203 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 142mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 10g protein.
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