Frozen Lemon Ginger Yogurt Recipes

FROZEN LEMON-GINGER YOGURT

Frozen Lemon-Ginger Yogurt image

Provided by Cynthia Wilson

Categories Ice Cream Machine Citrus Dairy Ginger Dessert Yogurt Frozen Dessert Lemon Winter Bon Appétit Long Beach California Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups

Number Of Ingredients 9

Ingredients

1 16-ounce container plain low-fat yogurt
2 cups whipping cream
1/2 cup sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
2 teaspoons minced lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger

Steps:

Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)

LEMON-GINGER FROZEN YOGURT

Lemon-Ginger Frozen Yogurt image

Provided by Alton Brown

Categories dessert

Time 15m

Yield 1 quart

Number Of Ingredients 7

Ingredients

8 cups plain yogurt
1/2 cup light corn syrup
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 tablespoon minced fresh ginger
1/4 cup sliced crystallized ginger

Steps:

Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

LEMON-GINGER FROZEN YOGURT - 2 WW POINTS

Lemon-Ginger Frozen Yogurt - 2 Ww Points image

This is an adaptation of an Alton Brown recipe from foodnetwork.com. I experimented with it; the first time I halved the amount of yogurt, but used the original amounts of lemon juice and ginger. Too fiery for us! Now I use just enough ginger to give it flavor, but the lemon predominates. The crystallized ginger gives it that ginger "pop." The 'Zaar nutritional information may be off -- I use Fage Total Nonfat Yogurt, which means a 1/2 cup portion is 87 calories, 0 g. fat (2 WW points).

Provided by KLHquilts

Categories Frozen Desserts

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 cups plain yogurt (plain, I use Fage Total nonfat yogurt)
1/4 cup light corn syrup (light)
3/8 cup sugar
3 tablespoons fresh lemon juice (fresh)
2 teaspoons lemon peel (finely grated)
1 teaspoon fresh ginger (fresh, finely minced or grated)
1/4 cup crystallized ginger (I use The Ginger People's crystallized ginger chips)

Steps:

If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt.
Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight.
Transfer to your ice cream maker and freeze according to the manufacturer's instructions.
A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt.).
You can serve immediately, or pop it back in to the freezer for two hours and then serve.

Nutrition Facts : Calories 143, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 63.1, Carbohydrate 23.9, Fiber 0.1, Sugar 18.1, Protein 4.3

FROZEN LEMON YOGURT

Frozen Lemon Yogurt image

Wanting something with fewer calories, I tinkered with a lemon ice cream recipe until I liked what I tasted. This cool tangy treat is so refreshing! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

4 cups plain yogurt
1-2/3 cups sugar
1/3 cup lemon juice
1 tablespoon grated lemon zest
4 drops yellow food coloring, optional

Steps:

In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,

Nutrition Facts : Calories 187 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.

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