How To Make Lemon Yogurt From Plain Recipes

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FROZEN LEMON YOGURT



Frozen Lemon Yogurt image

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

4 cups plain yogurt
1-2/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon zest
4 drops yellow food coloring, optional

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.

LEMON MUFFINS



Lemon Muffins image

Provided by Shiran

Number Of Ingredients 12

1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup (135 grams or 4.7 ounces) granulated sugar
2 large eggs
3/4 cup yogurt
6 tablespoons (85 grams) butter, melted
zest and juice of one lemon ((mine yielded about 1 tablespoon zest and 1/4 cup juice))
1/2 teaspoon vanilla extract ((optional))
1 cup powdered sugar
2-3 tablespoons lemon juice

Steps:

  • Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
  • In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
  • In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
  • In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
  • When the muffins are cooled, pour the drizzle over the muffins.
  • Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

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