Best Frozen Lemon Yogurt Recipes

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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

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.

LEMON-GINGER FROZEN YOGURT



Lemon-Ginger Frozen Yogurt image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 1 quart

Number Of Ingredients 7

8 cups plain yogurt
1/2 cup light corn syrup
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 tablespoon minced fresh ginger
1/4 cup sliced crystallized ginger

Steps:

  • Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
  • In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

LEMON-GINGER FROZEN YOGURT



Lemon-Ginger Frozen Yogurt image

Provided by Bon Appétit Test Kitchen

Categories     Ice Cream Machine     Dairy     Ginger     Dessert     Low Fat     Vegetarian     Yogurt     Low Cal     Frozen Dessert     Lemon     Spring     Summer     Healthy     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup water
3/4 cup sugar
1/4 cup light corn syrup
2 teaspoons finely grated peeled fresh ginger
1 cup plain nonfat yogurt
1 cup low-fat buttermilk
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel

Steps:

  • Bring water, sugar, light corn syrup, and grated ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon peel. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

FROZEN LEMON-GINGER YOGURT



Frozen Lemon-Ginger Yogurt image

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

1 16-ounce container plain low-fat yogurt
2 cups whipping cream
1/2 cup sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
2 teaspoons minced lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger

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.)

LEMON-GINGER FROZEN YOGURT - 2 WW POINTS



Lemon-Ginger Frozen Yogurt - 2 Ww Points image

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

4 cups plain yogurt (plain, I use Fage Total nonfat yogurt)
1/4 cup light corn syrup (light)
3/8 cup sugar
3 tablespoons fresh lemon juice (fresh)
2 teaspoons lemon peel (finely grated)
1 teaspoon fresh ginger (fresh, finely minced or grated)
1/4 cup crystallized ginger (I use The Ginger People's crystallized ginger chips)

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

TANGY FROZEN LEMON YOGURT



Tangy Frozen Lemon Yogurt image

Found the secret to that special tangy twang that is hard to get at home - citric acid! Just a bit. The stuff in Fruit-Fresh. I know this recipe will be appreciated when it is just too danged hot to eat a rich ice cream but really, really want something frozen & decadent but refreshing. And I LOVE Greek yogurt & just about anything lemon. I plan to try this one with Splenda instead of the sugar as no cooking is involved. Cook time is freeze time.

Provided by Busters friend

Categories     Frozen Desserts

Time 3h10m

Yield 1 quart

Number Of Ingredients 7

3 cups yogurt, plain whole-milk (Greek-style)
2 teaspoons lemon zest, chopped
1/4 cup lemon juice, freshly squeezed
2/3 cup sugar
1 tablespoon agave nectar (mild-flavored honey OK too)
1/4 teaspoon citric acid, to taste
salt, to taste

Steps:

  • 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.

Nutrition Facts : Calories 981.7, Fat 23.9, SaturatedFat 15.4, Cholesterol 95.5, Sodium 338.9, Carbohydrate 173.5, Fiber 0.7, Sugar 169.2, Protein 25.8

LEMON-BASIL FROZEN YOGURT



Lemon-Basil Frozen Yogurt image

This creamy, unique froyo is a cinch to make and will have you cooled down in no time. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 cups.

Number Of Ingredients 5

6 cups plain yogurt
1 cup fresh basil leaves, thinly sliced
1/2 cup sugar
1/2 cup chopped walnuts, toasted
4 teaspoons grated lemon zest

Steps:

  • Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Discard liquid from bowl. Place yogurt in a large bowl; stir in the basil, sugar, walnuts and lemon zest., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 279 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 113mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 11g protein.

LEMON CINNAMON FROZEN YOGURT



Lemon Cinnamon Frozen Yogurt image

A Greek version of frozen yogurt based on a recipe from "Inside Toronto." Use an ice cream machine if you have one, but if not don't stress. Posted for ZWT 2013.

Provided by strawberrybird

Categories     Frozen Desserts

Time P1DT5m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whipping cream
1 (300 ml) can condensed milk
1/4 cup honey
1 tablespoon vanilla extract
1 teaspoon salt
2 teaspoons lemon zest
2 teaspoons ground cinnamon
24 ounces Greek yogurt (at least 3.5 per cent fat)
1 tablespoon limoncello (Italian lemon liqueur) or 1 tablespoon lemon extract

Steps:

  • In a large bowl, add the cream, condensed milk, honey, vanilla, salt, zest, cinnamon and yogurt. Stir until combined.
  • Cover and place in the fridge for at least six hours or overnight. Add the limoncello and use your ice cream maker to freeze the yogurt mixture or place in a container and freeze overnight.
  • If using an ice cream maker, empty the contents into a plastic tub, cover and place in your freezer for a day/overnight.

Nutrition Facts : Calories 653.3, Fat 33.1, SaturatedFat 20.7, Cholesterol 124.9, Sodium 475.9, Carbohydrate 80.6, Fiber 0.4, Sugar 78.4, Protein 11.4

LEMON-BASIL FROZEN YOGURT RECIPE



Lemon-Basil Frozen Yogurt Recipe image

How to make Lemon-Basil Frozen Yogurt Recipe

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients
6 cups (48 ounces) plain yogurt
1 cup fresh basil leaves, thinly sliced
1/2 cup sugar
1/2 cup chopped walnuts, toasted
4 teaspoons grated lemon peel

Steps:

  • Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Discard liquid from bowl. Place yogurt in a large bowl; stir in the basil, sugar, walnuts and lemon peel.
  • Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 cups.

MEYER LEMON FROZEN YOGURT



MEYER LEMON FROZEN YOGURT image

Categories     Dessert     Frozen Dessert     Lemon

Yield 1 quart

Number Of Ingredients 6

2 1/4 cups plain low-fat yogurt
3/4 cup whipping cream
3/4 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup fresh Meyer lemon juice
1 tablespoon grated Meyer lemon zest

Steps:

  • In a medium bowl, whisk together yogurt, cream, sugar, corn syrup and lemon juice and zest. Process in ice cream machine according to manufacturer's directions. from Michelle Vernier, Wildwood Restaurant per serving: (1/2 cup) calories: 211 (40% from fat), protein: 4.1 grams; total fat: 9.3 grams; saturated fat: 5.8 grams; cholesterol: 35 mg; sodium: 62 mg; carbohydrate: 29.2 grams; dietary fiber: 0

ROSEMARY HONEY LEMON FROZEN YOGURT



ROSEMARY HONEY LEMON FROZEN YOGURT image

Categories     Yogurt

Number Of Ingredients 17

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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