YOGURT WITH CANDY ON TOP RECIPES

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LEMONY COCONUT FROZEN YOGURT RECIPE: HOW TO MAKE IT



Lemony Coconut Frozen Yogurt Recipe: How to Make It image

Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! — Caitlyn Heinz, Ovid, New York

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1-1/4 quarts.

Number Of Ingredients 8

4 cups plain yogurt
3/4 cup sugar
1/2 cup lemon juice
3 tablespoons grated lemon zest
1 cup half-and-half cream
1/2 cup sweetened shredded coconut, toasted
Ice cream waffle bowls, optional
Optional: Fresh blueberries and raspberries

Steps:

  • Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid., Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.

Nutrition Facts : Calories 177 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 69mg sodium, CarbohydrateContent 24g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch

LEMONY COCONUT FROZEN YOGURT RECIPE: HOW TO MAKE IT



Lemony Coconut Frozen Yogurt Recipe: How to Make It image

Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! — Caitlyn Heinz, Ovid, New York

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1-1/4 quarts.

Number Of Ingredients 8

4 cups plain yogurt
3/4 cup sugar
1/2 cup lemon juice
3 tablespoons grated lemon zest
1 cup half-and-half cream
1/2 cup sweetened shredded coconut, toasted
Ice cream waffle bowls, optional
Optional: Fresh blueberries and raspberries

Steps:

  • Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid., Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.

Nutrition Facts : Calories 177 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 69mg sodium, CarbohydrateContent 24g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch

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