Recipe for sugar-free, low-fat lemon frozen Greek yogurt
For a food writer, I'm kind of funny about food. I love strawberries, but not strawberry jam. I love crunchy raw carrots, but not mushy cooked ones. I love hummus, but not chickpeas. And I love frozen yogurt, but not regular yogurt right from the container. So it might seem odd when I tell you that I've been working for weeks to perfect this low-fat frozen Greek yogurt that's creamy and rich, with great "mouth feel" but no sugar, a diet-friendly, diabetic-friendly dessert I really love. I know it's a success because all five of our grandchildren, ages 1-1/2 to 11, ate every spoonful of it at dinner a few weeks ago.
Sugar-free, low-fat lemon frozen Greek yogurt
Serves 4-6 (makes 3 cups).
16 oz low-fat plain Greek yogurt
8 oz nonfat plain Greek yogurt
3/4 cup Splenda® or other granulated artificial sweetener (or sugar)
1 Tbsp pure vanilla extract
Zest and juice of 1 large lemon
1/2 tsp kosher salt
In a mixing bowl, whisk together all ingredients. Cover with plastic wrap. Refrigerate for at least 1 hour, and up to 4 hours.
Pour mixture into your ice cream machine, and process for 10-12 minutes until set to the consistency of soft-serve ice cream.
Serve immediately, or transfer to a freezer-safe container and freeze until ready to use. Allow the yogurt to warm up slightly before serving.
More recipes in The Perfect Pantry:
Greek yogurt vanilla parfait with pistachios and dried cherries
Lemon walnut yogurt dessert
Lemon berry yogurt parfait
Composed salad with lemon-yogurt dressing
Other recipes that use these pantry ingredients:
Lentil soup with lemon yogurt cream, from The Kitchn
Pasta with zucchini, tomatoes and creamy lemon-yogurt sauce, from Ezra Pound Cake
Lemon-ginger frozen yogurt, from We are not Martha
Lemon yogurt blackberry muffins, from The Biscuit Pusher
Olive oil cake with lemon and yogurt, from Brooklyn Supper