- 2 cups plain 2% Greek Yogurt
- 1 Tbsp lemon zest, finely chopped
- 3⁄4 cup fresh lemon juice
- 1⁄2 cup agave nectar
- 2 tsp vanilla extract
Yield: 2 cups; serves 4
1.Combine agave nectar and lemon juice in a medium saucepan. Bring mixture to a boil, reduce heat and simmer until consistency is that of a syrup. Remove from heat and add vanilla extract. Allow to cool and refrigerate.
2.Once lemon syrup has chilled, stir in lemon zest. Add yogurt and stir until completely combined.
3.If you do not have an ice cream maker, pour mixture into baking dish or shallow container. Cover and freeze. Stir and scrape the mixture every 30 minutes for ~23 hours. If you have an ice cream maker, you can pour the mixture in and freeze/churn according to manufacturers’ instructions.
This homemade lemon frozen yogurt has a tasty tang and refreshing zip thanks to its fresh ingredients. Using Greek yogurt ensures that you’ll be getting quality protein along with calcium in this healthy treat.
Nutrition Analysis (per 1⁄2 cup serving): Calories: 190, Protein 12g, Dietary Fiber 0g
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