Frozen Lemon Yogurt Recipes

Steps:

• In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

Steps:

• Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
• Beat yogurt and concentrate with mixer until blended; spread over crust.
• Freeze 4 hours or until firm. Serve topped with COOL WHIP.

Steps:

• Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)

Steps:

• If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt.
• Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight.
• Transfer to your ice cream maker and freeze according to the manufacturer's instructions.
• A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt.).
• You can serve immediately, or pop it back in to the freezer for two hours and then serve.

Steps:

• In a large bowl, add the cream, condensed milk, honey, vanilla, salt, zest, cinnamon and yogurt. Stir until combined.
• Cover and place in the fridge for at least six hours or overnight. Add the limoncello and use your ice cream maker to freeze the yogurt mixture or place in a container and freeze overnight.
• If using an ice cream maker, empty the contents into a plastic tub, cover and place in your freezer for a day/overnight.

Steps:

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