Ingredients for Lemon Frozen Yogurt
- Low Fat Vanilla Yogurt
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- Light Corn Syrup
- Lemon, Zest Of
- Vanilla Extract
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How to Make Lemon Frozen Yogurt
- Line a fine-mesh sieve with cheesecloth and place it over a bowl. Pour 4 cups of plain Greek yogurt into the sieve and refrigerate for at least 2 hours, or up to overnight, to drain excess whey.
- Discard the liquid (whey) that has drained from the yogurt.
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup lemon juice, 1 tablespoon lemon zest, and a pinch of salt until the sugar dissolves completely.
- Gently fold in the drained yogurt until well combined.
- **Option 1 (Ice Cream Maker):** Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- **Option 2 (No Ice Cream Maker):** Pour the mixture into a shallow, metal baking dish. Freeze for 2 hours, or until the edges are frozen. Remove from freezer and beat with an electric mixer until smooth. Repeat this process 2 more times, freezing between each beating for 1-2 hours until the mixture is smooth and creamy.
- For final freezing, transfer the frozen yogurt to an airtight container. Press a piece of waxed paper directly onto the surface of the yogurt to prevent ice crystals from forming. Cover with the lid and freeze for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
416g
Fat
13g
Carbs
40g
