Lemon frozen yogurt.
4 cups vanilla-flavor low-fat yogurt
4 teaspoons grated lemon peel
1/4 cup lemon juice
1/4 cup light corn syrup
Thin lemon slices
Gingersnap cookies (optional)
In a 9- to 10-inch square metal pan, mix yogurt, lemon peel, lemon juice, and corn syrup. Cover airtight and freeze until firm, at least 6 hours or up to 3 weeks.
Break frozen mixture into large chunks; if too hard, let stand a few minutes at room temperature to soften. Whirl chunks in a food processor or beat with a mixer until a smooth-textured slush forms. Return slush mixture to pan. Cover and freeze until firmed slightly, 30 minutes to 3 hours. Scoop frozen yogurt into chilled bowls, decorate with lemon slices, and accompany with gingersnap cookies. Makes 6 to 8 servings.
Per serving: 128 cal. (9.8 percent from fat); 5.6 g protein; 1.4 g fat (0.9 g sat.); 24 g carbo.; 89 mg sodium; 5.7 mg chol.
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|Title Annotation:||Sunset's Kitchen Cabinet; recipe|
|Date:||Sep 1, 1993|
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