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.
EASY HOMEMADE FROZEN YOGURT RECIPE
Steps:
- Combine the frozen strawberries, banana, yogurt, orange extract (or vanilla extract), honey, sugar, and corn syrup in the bowl of a food processor fitted with a blade or a heavy duty blender.
- Blend until everything is combined into a creamy smoothie-like mixture. Taste, and if you like it sweeter add a bit more honey.
- Transfer the mixture to a freezer safe container and smooth the surface. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming. Freeze for at least 6 hours or overnight.
- To serve, allow the frozen yogurt to sit at room temperature for a few minutes just until soft enough to scoop. Scoop the amount you need (long, shallow pulls or strokes will produce better scoops). Enjoy!
Nutrition Facts : Calories 146.5 kcal, Carbohydrate 33.1 g, Protein 4.3 g, Fat 0.5 g, SaturatedFat 0.1 g, TransFat 0.1 g, Cholesterol 1.7 mg, Sodium 13.9 mg, Fiber 2.5 g, Sugar 28.2 g, ServingSize 1 serving
FROZEN LEMONADE
A cooling treat for hot summer days: Just freeze sweet and tangy lemonade into ice cubes, then blitz into a slushie.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Reserve 1 lemon for garnish. Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Juice enough of the lemons to make 2 cups lemon juice.
- Add the lemon zest strips, sugar and 1 1/2 cups water to a medium saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat and stir in 1/2 teaspoon salt. Discard the zest strips and let cool for 15 minutes.
- Pour the simple syrup into a pitcher and stir in the lemon juice and 2 cups cold water. Divide the mixture among three 12-compartment ice cube trays and freeze until solid, 8 hours and up to overnight. (The ice cubes will not be as solid as ice.)
- Add the lemonade cubes and 1/2 cup cold water to a blender and blend, stopping the blender and stirring as needed, until the mixture is smooth and pourable. Pour the lemonade slushie into four 8-ounce glasses. Slice 4 thin slices from the reserved lemon and garnish each glass with a lemon slice.
LEMON-GINGER FROZEN YOGURT
Steps:
- Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
- In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.
LEMONADE FROZEN YOGURT
This creamy, tangy frozen treat is a great way to cool off. Prep time about 10 minutes,plus 30 minutes to chill and about 2 1/2 hours to freeze.(though my freezer, freezes it hard enough to eat.) Stored airtight, the frozen will keep in the freezer for up to 2 weeks.
Provided by Barb G.
Categories Frozen Desserts
Time 10m
Yield 1 1/2 Quarts
Number Of Ingredients 5
Steps:
- In a bowl, whisk together yogurt, lemonade concentrate, half and half, lemon juice, and sugar until sugar is dissolved; Chill mixture until cold, about 30 minutes.
- Freeze mixture in an ice cream maker (1 1/2-Quart capacity) according to manufactures instructions, until moter stops or dasher is hard to turn.
- Transfer frozen yogurt to an airtight container and freeze until firm enough to scoop about 2 hours.
VANILLA FROZEN YOGURT
This frozen yogurt is so much easier than homemade ice cream! Just so you know, this freezes a lot quicker than ice cream. Also, if you want tart frozen yogurt, feel free to decrease the sugar!
Provided by TeenChef14
Categories Desserts Frozen Dessert Recipes
Time 5h5m
Yield 6
Number Of Ingredients 3
Steps:
- Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 26.8 g, Protein 9.8 g, Sodium 41.7 mg, Sugar 26.8 g
FROZEN LEMON-GINGER YOGURT
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
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.)
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