Lemon-ginger low fat frozen yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 cups low-fat yogurt (plain)4 cups low-fat milk0.5 cups agave nectar2 lemons1 inch piece of ginger1 oz crystallized (candied) ginger
1. Mix yogurt, milk and agave nectar until smooth.
2. Zest both lemons (using a microplane), then juice. Add to yogurt mixture.
3. Finely grate ginger and add.
4. finely chop crystallized ginger and reserve.
5. Follow your icecream maker's instructions. Add crystallized ginger once mixture is mostly frozen.
Makes 16 1/2 cup servings
Alternate instructions (no icecream maker)
Time-intensive, but easy. Makes more of a granita-type texture (not as smooth)
5. Pour mixture into large cake pan and put in freezer. Wait 1 hour.
6. Scrape edges and bottom, breaking up any big chunks of frozen yogurt. Repeat every 15 minutes until completely frozen. Add crystallized ginger when almost completely frozen.
7. Pack into old yogurt containers.
Number of Servings: 16
Recipe submitted by SparkPeople user LITTLE_NIKKE.
2. Zest both lemons (using a microplane), then juice. Add to yogurt mixture.
3. Finely grate ginger and add.
4. finely chop crystallized ginger and reserve.
5. Follow your icecream maker's instructions. Add crystallized ginger once mixture is mostly frozen.
Makes 16 1/2 cup servings
Alternate instructions (no icecream maker)
Time-intensive, but easy. Makes more of a granita-type texture (not as smooth)
5. Pour mixture into large cake pan and put in freezer. Wait 1 hour.
6. Scrape edges and bottom, breaking up any big chunks of frozen yogurt. Repeat every 15 minutes until completely frozen. Add crystallized ginger when almost completely frozen.
7. Pack into old yogurt containers.
Number of Servings: 16
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 101.5
- Total Fat: 1.6 g
- Cholesterol: 6.7 mg
- Sodium: 71.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 0.1 g
- Protein: 5.3 g
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