Nutrition per serving may change if servings are adjusted.
1 cup sugar
2 teaspoons freshly grated lime zest
⅓ cup bottled Key-lime juice, or fresh lime juice
2½ cups boiling water
1 cup nonfat or low-fat plain yogurt
Combine sugar, lime zest and lime juice in a heatproof bowl. Add boiling water and stir until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour or overnight.
Add yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1½ hours. Serve in chilled dishes.
Make Ahead Tip: The ice will keep, covered, in the freezer for up to 2 days. Let soften in the refrigerator for ½ hour before serving.
117 calories;0.0 g fat(0.0 g sat); 0.0 g fiber; 28.0 g carbohydrates; 2.0 g protein; 5.0 mcg folate; 1 mg cholesterol; 28.0 g sugars; 25.0 g added sugars; 7.0 IU vitamin A; 4.0 mg vitamin C; 66.0 mg calcium; 0.0 mg iron; 26 mg sodium; 92.0 mg potassium
Tip: Add part of the sugar, then the rest to taste. I'll try a little less next time. The shallow stainless steel pan + processor freezing method worked well. I cut chunks 1" to 1 1/2" square, processing 1/2 recipe at a time. Pulse 12-20 times, then run 12-20 seconds, to create a smooth mix. The ice stayed partially frozen and was not difficult to handle. My double recipe made about 8 cups.