Lemon Basil frozen YogurtSubmitted by: TICKIELIZZIE
IntroductionAdapted from a recipe from Taste of Home Adapted from a recipe from Taste of Home
6 cups nonfat plain yogurt
4 teaspoons grated lemon peel
1 cup fresh basil, cut into thin ribbons
1/2 cup Splenda
1/2 cup chopped walnuts, toasted
Line a strainer with four layers of cheesecloth or one coffee filter
and place over a bowl. Place yogurt in prepared strainer; cover
yogurt with edges of cheesecloth. Refrigerate for 8 hours or
overnight. Discard liquid from bowl. Place yogurt in a large bowl;
stir in the basil, sugar, walnuts and lemon peel.
Fill cylinder of ice cream freezer; freeze according to the
manufacturer’s directions. Transfer to a freezer container; freeze
for 2-4 hours before serving. Yield: 3 cups. Serving size 1/2 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user TICKIELIZZIE.