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Lemon-Lavender Frozen Yogurt
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)
1In a small saucepan bring fat-free half-and-half just to boiling. Remove from heat; add dried lavender. Let stand 30 minutes.
2In a large bowl combine yogurt, the 2 tablespoons lemon peel, the lemon juice, honey and the lavender mixture. Cover and chill 1 hour.
3Freeze 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.