Lemon Yogurt Ice
When the heat is on, try a scoop of this sweet-tart frozen confection for an instant "ah-h-h." It also makes a refreshing accent in ice cream floats and layered frozen desserts.
Servings: 6
Ingredients:
1 quart (32 ounces) plain yogurt
1/4 cup honey
1/2 cup sugar
1/3 cup fresh lemon juice
1 cup Organic Valley Half and Half
Instructions:
Drain yogurt in a cheesecloth-lined strainer set over a bowl in refrigerator 3-4 hours.
Whisk thickened yogurt, honey, sugar and lemon juice in a bowl until sugar dissolves. Stir in half-and-half. Freeze in ice cream machine according to manufacturer's directions.
Serving Suggestions:
Breakfast Float - Blend Organic Valley Orange Juice or cranberry juice with frozen yogurt.
Lemon Mango Raspberry Sundae - Puree fresh raspberries; strain and stir in sugar to taste. Layer with frozen yogurt and mango sorbet in stemmed wine glass. Garnish with edible flowers.
Summer Fruit and Cake Trifle - Sprinkle cake pieces with berry-flavored liqueur, layer in fancy glassware with frozen yogurt, berry jam and whipped cream.
Snack Time Float - Add frozen yogurt to lemon-lime soda, ginger ale or other carbonated beverages.
Copyright by Terese Allen
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