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.
LEMON MUFFINS
Provided by Shiran
Number Of Ingredients 12
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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- Make cake batter: In a medium size bowl, combine the flour, baking powder and salt. In another bowl, whisk together the yogurt, the sugar, eggs, lemon zest, vanilla, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until well incorporated using a mixer.
- Bake: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Make lemon glaze: Cook the ⅓ cup lemon juice and ⅓ cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.
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- Build a water jacket. Put your bigger stock pot in the sink, and place the smaller pot inside it. Fill the larger pot with water until you get about halfway up the side of the smaller pot.
- Sterilize the equipment. Place the thermometer and spoon in the large pot full of water, and place your smaller pot upside-down on top of it. Bring the water to a boil.
- Put the smaller pot inside the pot of boiling water. Add the milk to the pot. If you did not create a water jacket with the 2 pots before starting, you can heat the milk in its own pot.
- Use the thermometer to heat the milk to 185 degrees Fahrenheit (85 degrees Celsius). This step is necessary to get the milk proteins ready for the culture.
- Cool the milk's temperature down to 110 degrees Fahrenheit (43.33 degrees Celsius). This is the temperature the milk needs to be to get the cultures to reproduce on their own.
- Pour the starter yogurt into the cooled milk. If you do not have plain, active cultured yogurt, you can use freeze-dried cultures. This is the only batch of yogurt you will need for the starter.
- Stir the milk and starter. Place it in a corner where it will not be bothered, and cover it with a lid. Put a heating pad set to medium on top of a cutting board, and put the pot of milk on top of it.
- Remove the yogurt from the heating pad after 7 hours. Use a spatula to ensure the milk has curdled. Stir the yogurt to mix curds and liquid.
- Pour the yogurt into containers. Usually old yogurt or ricotta cheese containers work well. Put in the back of the refrigerator where it is the coldest.
- Add lemon extract to the yogurt, and stir well to finish making lemon yogurt. Do not attempt to add flavoring or sweetener to the yogurt before the bacteria have had their chance to work.
22 SWEET & SAVOURY RECIPES THAT USE GREEK YOGURT ...
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- Oat & Banana Applesauce Muffins. These oat and banana applesauce muffins are a delicious breakfast on the go or snack idea the whole family will love.
- Mango Banana & Yogurt Muffins. For a mango filled snack or lunch box fillers, you can't go wrong with these mango banana muffins. Moist muffins loaded with flavour.
- Savoury Cheese & Bacon Rolls. These simple savoury cheese & bacon rolls are the perfect lunchbox filler, with just 2 essential ingredients, with your choice of fillings.
- Bananas Muffins With Chocolate Chips. These moist chocolate chip banana muffins will be your new favourite, perfect for lunch boxes or a yummy snack at home.
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- Add it to cake batter. If you’re searching for the moistest cake around, yogurt is the ingredient you’re after. Bake a plain and simple one, throw in different varieties of fruit, or fold in olive oil and herbs.
- Make better Popsicles. Turn yogurt into cool and creamy pops by blending it with fresh fruit, then freezing until solid. Enjoy for breakfast or as a refreshing afternoon snack.
- Mix with jam for a fancy breakfast topping. Grab whatever jar of jam you have on hand and spoon a little into your yogurt. Drizzle the sweet sauce onto waffles and pancakes.
- Cook up 2-ingredient flatbreads. Yogurt and self-rising flour are all you need to make griddled flatbreads that pair well with just about anything you’re eating.
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