Recipe Image

Lemon-Lavender Frozen Yogurt

  • 15 m
  • 1 h 45 m
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.”


    • 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)


  • 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.
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