Lime and Blueberry Yogurt
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 189.5
- Total Fat: 6.1 g
- Cholesterol: 22.7 mg
- Sodium: 39.3 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 0.3 g
- Protein: 2.7 g
View full nutritional breakdown of Lime and Blueberry Yogurt calories by ingredient
Introduction
If you like Key Lime Pie, you'll love this... If you like Key Lime Pie, you'll love this...Number of Servings: 10
Ingredients
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1. 1/2 cup fresh lime juice + 1 tablespoon grated lime zest
2. One 1/4-ounce package unflavored powdered gelatin
3. 2/3 cup plus 6 tablespoons sugar
4. 1/4 cup light corn syrup
5. 2 cups plain whole-milk yogurt
6. 1/2 cup heavy cream
7. 0.75 oz Grand Marnier (orange liqueur)
8. 3/4 cup blueberries (can be frozen)
8. 2 teaspoons water
Directions
SERVINGS: MAKES 5 CUPS (10 1/2 cup servings)
Directions
1. Pour 2 tablespoons of the lime juice into a small bowl. Sprinkle the gelatin over juice and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of lime juice with 2/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the lime gelatin.
3. In a medium bowl, mix the yogurt with the zest. Stir in the lime juice mixture, then whisk in the cream and orange liqueur. Set the yogurt base in refrigerator and let stand, stirring occasionally, until cold...at least a half hour.
4. Meanwhile, in a saucepan, mix the blueberries with the remaining 6 tablespoons of sugar and the water. Simmer over moderate heat, until saucy, 4 minutes. Let cool in refrigerator.
5. When very cold, pour the lime yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
6. Scoop alternating spoonfuls of the yogurt and blueberry sauce into a plastic container. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user BBEGGS.
Directions
1. Pour 2 tablespoons of the lime juice into a small bowl. Sprinkle the gelatin over juice and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of lime juice with 2/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the lime gelatin.
3. In a medium bowl, mix the yogurt with the zest. Stir in the lime juice mixture, then whisk in the cream and orange liqueur. Set the yogurt base in refrigerator and let stand, stirring occasionally, until cold...at least a half hour.
4. Meanwhile, in a saucepan, mix the blueberries with the remaining 6 tablespoons of sugar and the water. Simmer over moderate heat, until saucy, 4 minutes. Let cool in refrigerator.
5. When very cold, pour the lime yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
6. Scoop alternating spoonfuls of the yogurt and blueberry sauce into a plastic container. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user BBEGGS.