Lemon Frozen Yogurt
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Plain non-fat yogurt||16 Ounce (2 Cartons, 8 Ounces Each)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||1 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Sprinkle gelatin over lemon juice in a small saucepan; let stand 1 minute.
Cook over low heat, stirring constantly, until gelatin dissolves.
Combine yogurt, 1/3 cup sugar, and lemon rind, stirring until sugar dissolves.
Add gelatin mixture, stirring well.
Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form.
Combine 1/2 cup sugar and water in a small saucepan.
Bring to a boil; cook, without stirring, until candy thermometer registers 238° (about 7 minutes).
Gradually pour sugar mixture in a thin stream over beaten egg whites while beating constantly at high speed.
Continue to beat until egg white mixture is cool and set.
Fold yogurt mixture into egg white mixture; pour mixture into freezer can of a 2-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 hour, if desired.
Scoop yogurt into individual dessert bowls.