Lemon Frozen Yogurt

By -
Adapted from epicurious.com. So fresh tasting and delicious. As with any fro-yo or ice cream recipe, this is best made the day before you want to serve it. Also, depending on what kind of ice cream maker you have, make your preparations now. I have a Kitchen Aid ice cream maker attachment that requires freezing for a minimum of 24 hours prior to use.

3/4 cup water
3/4 cup sugar
1/4 cup light corn syrup
2-3 strips of lemon peel (be sure to just get peel and not pith)
1 cup plain nonfat yogurt (use Greek here)
1 cup low-fat buttermilk (I only had a half cup so I added a half cup of skim)
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel

Bring water, sugar, light corn syrup, and lemon peel strips to a boil in a medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Remove strips of peel and pour into a medium bowl and chill until cool. Whisk in yogurt, buttermilk, lemon juice, and lemon grated peel. Allow to chill overnight. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

I served this with shortbread cookies and raspberry coulis. Our dinner guests loved the lemony-ness of it and Michael and I happily polished off the remainder the next night. So good and practically guilt free. Unless you eat a lot of cookies with it...

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more