Lemony Frozen Yogurt With Mascarpone And Maple Recipes
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.
MASCARPONE YOGURT PARFAITS
Steps:
- Blend the yogurt and mascarpone in a medium bowl. Stir in the lemon juice, sugar and cinnamon. Transfer the mixture to a pastry bag fitted with a large round tip.
- Pipe some of the yogurt mixture into 4 champagne flutes. Add a layer of blueberries, followed by yogurt, and then raspberries. Continue layering in this manner. Top each parfait with a strawberry to finish. Serve immediately.
LEMONY FROZEN YOGURT WITH MASCARPONE AND MAPLE RECIPE
Provided by BobLongo
Number Of Ingredients 7
Steps:
- Yield: about 3 cups In a large bowl, vigorously whisk all of the ingredients by hand until almost smooth. (Some persistent clumps of mascarpone may remain.) Transfer to a large liquid measuring cup (the spout is handy for pouring) or a bowl. Cover and refrigerate for at least 4 hours and up to 1 day. Stir the mixture, then churn it in an ice cream maker according to the manufacturer's instructions until it's the consistency of soft-serve ice cream. Transfer to a metal loaf pan (preferably 9×5 inches), making sure to scrape in any lemon zest stuck to the paddle. Smooth the top, press a piece of plastic wrap directly on the surface, and cover tightly with foil. Freeze 4 hours for optimal consistency. If freezing for much longer, let sit at room temperature until scoopable before serving. Garnish each portion with a tuft of additional lemon zest, if desired.
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