Frozen Lemon Ginger Yogurt Recipes
LEMON-GINGER FROZEN YOGURT - 2 WW POINTS
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
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 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.
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.)
More about "frozen lemon ginger yogurt recipes"
LEMON-GINGER FROZEN YOGURT RECIPE - ALTON BROWN
From altonbrown.com
3.8/5 (6)
Total Time 15 hrs
Category Sweets
- Place 4 layers of cheesecloth in a fine-mesh strainer set over a large bowl. Add the yogurt and cover with the cheesecloth overhand. Place a plate or pot lid on top of the cheesecloth and secure with a weightA 16-ounce can from the pantry should do.. Refrigerate for at least 4 hours or up to overnight. The desired consistency is that of soft cream cheese.
- Combine the drained yogurt, sugar, corn syrup, lemon juice, lemon zest, and fresh ginger in a large bowl. Transfer mixture to ice cream maker and process per manufacturer's instructions until the mixture reached the consistency of soft-serve ice cream, about 25 minutes.
- During the last minute of mixing, add the crystallized ginger. Transfer the frozen yogurt to an airtight container and freeze for 2 hours before serving.
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