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Lemon frozen yogurt.

Christina McCarroll, Los Altos, California

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
Author:McCarroll, Christina
Publication:Sunset
Article Type:Column
Date:Sep 1, 1993
Words:166
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