Lemon-Lavender Frozen Yogurt

Lemon-Lavender Frozen Yogurt

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From: Diabetic Living Magazine

With less than 100 calories per serving, this diabetic-friendly dessert combines lemon and lavender to make a delicious dessert you can grab out of the freezer.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • ½ cup fat-free half-and-half
  • 2 teaspoons dried lavender
  • 4 cups vanilla fat-free Greek yogurt
  • 2 tablespoons finely shredded lemon peel
  • ½ cup lemon juice
  • ⅓ cup honey
  • Finely shredded lemon peel (optional)
  • Fresh lemon slices (optional)
  • Fresh lavender sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. In a small saucepan bring fat-free half-and-half just to boiling. Remove from heat; add dried lavender. Let stand 30 minutes.
  2. In a large bowl combine yogurt, the 2 tablespoons lemon peel, the lemon juice, honey and the lavender mixture. Cover and chill 1 hour.
  3. Freeze chilled mixture in a 2-quart ice cream freezer according to the manufacturer's directions. Serve at once for a softer frozen yogurt. For a firmer mixture, place in an airtight container; freeze 30 to 60 minutes. If desired, garnish servings with additional lemon peel, lemon slices and/or fresh lavender sprigs.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 93 calories; 15 g carbohydrates; 8 g protein; 1 mg cholesterol; 14 g sugars; 48 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 milk

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