Recipe: Tangy frozen lemon yogurt
EAT THE WHOLE THING: Tart lemon frozen yogurt in an edible bowl. (Glenn Koenig / Los Angeles Times / April 16, 2014)
Tangy frozen lemon yogurt
Total time: 10 minutes, plus chilling and freezing time
Servings: Makes 1 quart
Note: (This recipe is from David Lebovitz. Read the original article here.) Greek-style yogurt is available at Trader Joe's and well-stocked markets. Citric acid is available at some pharmacies, as well as at specialty cooking and baking supply stores; fruit preservatives such as Fruit-Fresh can be substituted and are available in the canning section of well-stocked markets.
3 cups plain whole-milk yogurt, preferably Greek-style
2 teaspoons chopped lemon zest
1/4 cup freshly squeezed lemon juice
2/3 cup sugar
1 tablespoon agave nectar or mild-flavored honey
1/4 teaspoon citric acid, plus a sprinkle more, if desired
Pinch of salt
1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.
Each one-half cup serving: 186 calories; 6 grams protein; 22 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 15 mg. cholesterol; 49 mg. sodium.