Saturday, March 13, 2010
Frozen Lemon Yogurt - Pink Saturday
From the kitchen of One Perfect Bite...Frozen yogurt enjoyed a brief period of popularity in the 1970's. It was touted as being a healthier alternative to ice cream, but many thought it was too tangy and its popularity faded. It was reintroduced in the 1980's and captured about 10% of the frozen dairy market. Today it still accounts for about 10% of all ice cream sales. I wish I could tell you that frozen yogurt is better for you than ice cream. That's not quite true. While it contains less fat than ice cream, it is still high in calories and can't be considered a "diet" food. Regular readers know that I love citrus desserts. What they don't know is that sweetened lemon yogurt is one of my favorites. If you freeze it, I'm in paradise. The sugar in this recipe helps balance a combination that would otherwise be too tart. This is almost effortless to make if you have an ice cream maker. It can, however, be made without one if you have time and follow the directions you'll find here. This is a perfect dessert for Easter Sunday or a spring fling. I hope you'll give it a try. Here's the recipe.
Frozen Lemon Yogurt...from the kitchen of One Perfect Bite
4 cups (32 ounces) plain yogurt
1-2/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon peel
4 drops yellow food coloring, optional
Combine yogurt, sugar, lemon juice and peel in a bowl and mix well. Stir in food coloring if using. Freeze, following directions that come with your ice cream maker. Transfer to freezer compartment of refrigerator and let sit for several hours before serving. Yield: 5 cups.
You might also enjoy these recipes:
Ice Cream Crunch Cake - One Perfect Bite
Lemon Buttermilk Ice Cream - One Perfect Bite
Key Lime Sherbet - One Perfect Bitee
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.