Lemon Basil frozen Yogurt
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
6 cups nonfat plain yogurt4 teaspoons grated lemon peel1 cup fresh basil, cut into thin ribbons1/2 cup Splenda1/2 cup chopped walnuts, toasted
Directions
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.
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.
Nutritional Info Amount Per Serving
- Calories: 179.2
- Total Fat: 6.7 g
- Cholesterol: 5.0 mg
- Sodium: 160.6 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.1 g
- Protein: 12.7 g
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