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Lemon Frozen Yogurt

Diet.Chef's picture
  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
  Egg whites 3
  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.
Set aside.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 998 Calories from Fat 2

% Daily Value*

Total Fat 0.17 g0.26%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 373.7 mg15.6%

Total Carbohydrates 192 g64.1%

Dietary Fiber 0.78 g3.1%

Sugars 187.5 g

Protein 64 g128.4%

Vitamin A 0.3% Vitamin C 57.5%

Calcium 55.6% Iron 1.4%

*Based on a 2000 Calorie diet

Lemon Frozen Yogurt Recipe