Rosemary Honey Lemon Frozen Yogurt Recipes

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

Ingredients

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.

HONEY-ROSEMARY WINGS WITH GREEK YOGURT AND LEMON GARLIC DIPPING SAUCE

Honey-Rosemary Wings with Greek Yogurt and Lemon Garlic Dipping Sauce image

Provided by Anne Burrell

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

Canola oil, for frying
1 dozen chicken wings split at the joint, wing tips removed and discarded
1/2 cup Greek yogurt
3 tablespoons finely chopped fresh chives
1 clove garlic, smashed and minced
Juice of 1/2 lemon
Pinch celery salt
2 to 3 tablespoons butter
2 tablespoons chile-infused honey, such as Mike's Hot Honey
2 cloves garlic, smashed and minced
2 sprigs fresh rosemary, leaves finely chopped
1 lemon, zested and juiced
Crushed red pepper

Steps:

For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.

ROSEMARY HONEY LEMON FROZEN YOGURT

ROSEMARY HONEY LEMON FROZEN YOGURT image

Categories Yogurt

Number Of Ingredients 17

Ingredients

1 1/2
cups whole milk
2
tablespoons cornstarch
2
ounces cream cheese, softened
1/2
cup heavy cream
1/2
cup honey, plus more to taste
2
tablespoons light corn syrup
2
sprigs fresh rosemary
Zest from half a lemon, peeled in wide strips using a vegetable peeler
1 1/4
cups Greek yogurt (I used 2% low fat, but I think nonfat and regular would work fine)

Steps:

Mix about 3 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water. Combine the remaining milk, cream, honey, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat, add the rosemary and lemon zest, and let steep for 20 minutes. Remove the rosemary and zest with a slotted spoon. Taste the mixture; if it's not sweet enough, add some more honey (I ended up adding about another tablespoon). Gradually whisk in the cornstarch mixture and return the mixture to a boil over medium-high heat. Cook, stirring until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the yogurt and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Pour the frozen yogurt base into the frozen canister and spin until thick and creamy. Pack the frozen yogurt into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

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