Lemon Ginger Frozen Yogurt Recipes

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FROZEN LEMON-GINGER YOGURT



Frozen Lemon-Ginger Yogurt image

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

1 16-ounce container plain low-fat yogurt
2 cups whipping cream
1/2 cup sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
2 teaspoons minced lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger

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.)

LEMON-GINGER FROZEN YOGURT - 2 WW POINTS



Lemon-Ginger Frozen Yogurt - 2 Ww Points image

This is an adaptation of an Alton Brown recipe from foodnetwork.com. I experimented with it; the first time I halved the amount of yogurt, but used the original amounts of lemon juice and ginger. Too fiery for us! Now I use just enough ginger to give it flavor, but the lemon predominates. The crystallized ginger gives it that ginger "pop." The 'Zaar nutritional information may be off -- I use Fage Total Nonfat Yogurt, which means a 1/2 cup portion is 87 calories, 0 g. fat (2 WW points).

Provided by KLHquilts

Categories     Frozen Desserts

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups plain yogurt (plain, I use Fage Total nonfat yogurt)
1/4 cup light corn syrup (light)
3/8 cup sugar
3 tablespoons fresh lemon juice (fresh)
2 teaspoons lemon peel (finely grated)
1 teaspoon fresh ginger (fresh, finely minced or grated)
1/4 cup crystallized ginger (I use The Ginger People's crystallized ginger chips)

Steps:

  • If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt.
  • Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight.
  • Transfer to your ice cream maker and freeze according to the manufacturer's instructions.
  • A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt.).
  • You can serve immediately, or pop it back in to the freezer for two hours and then serve.

Nutrition Facts : Calories 143, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 63.1, Carbohydrate 23.9, Fiber 0.1, Sugar 18.1, Protein 4.3

FROZEN GINGER LEMON DROPS



Frozen Ginger Lemon Drops image

Provided by Patrick and Gina Neely : Food Network

Categories     beverage

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 9

1 cup ginger/lemon simple syrup, recipe follows
1 cup vodka
1 cup lemon juice
4 cups ice
Lemon wedges, for garnish
1 cup water
1 cup sugar
1 (4-inch) chunk ginger
2 sprigs mint

Steps:

  • Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
  • For the syrup:
  • Bring water to a low simmer and stir until sugar dissolves.
  • Add ginger and mint and allow to steep for 20 minutes. Strain and chill.

LEMON-GINGER FROZEN YOGURT



Lemon-Ginger Frozen Yogurt image

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

3/4 cup water
3/4 cup sugar
1/4 cup light corn syrup
2 teaspoons finely grated peeled fresh ginger
1 cup plain nonfat yogurt
1 cup low-fat buttermilk
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel

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



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.

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