Fresh Mint Lemon Yoghurt Ice Cream Recipes
LEMON YOGURT CREAM PIE
Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust. , Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.
Nutrition Facts : Calories 226 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 130mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
FRESH MINT ICE CREAM
I found this recipe on a vegetarian website. Tastes very fresh and clean. Great with chocolate chips or sauce.
Provided by LJane
Categories Frozen Desserts
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop mint leaves; an easy way to do this is to add the milk and mint leaves together in a blender and allow the blender to do the work for you.
- Place milk and mint in a medium saucepan, bring to a simmer, then remove from heat and cover for 30 minutes.
- Mix the cream into the milk and mint mixture and set aside.
- Place egg yolks and sugar in a large bowl and whisk for 3 minutes.
- Gradually beat the milk mixture in with the eggs, and then transfer back into the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens. Do not boil.
- Strain the custard into a clean bowl. Cover with saran wrap and place in refrigerator until cool.
- Once cold, transfer to an ice cream maker and follow your manufacturer's instructions. If you do not have an ice cream maker, you can place mixture in freezer. Then you must remove the mixture every 20 mins and beat well with a wooden spoon to break up any ice particles.
- Enjoy!
Nutrition Facts : Calories 385.7, Fat 28.8, SaturatedFat 16.7, Cholesterol 274.5, Sodium 61.1, Carbohydrate 27.4, Fiber 0.1, Sugar 22.4, Protein 6
FROZEN LEMON YOGURT
Wanting something with fewer calories, I tinkered with a lemon ice cream recipe until I liked what I tasted. This cool tangy treat is so refreshing! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,
Nutrition Facts : Calories 187 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
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- Put the milk, salt, sugar and 1 cup of the heavy cream in a pot and heat over medium-low heat, stirring often, until everything combines. Add the mint leaves and stir to get them all wilted in the hot milk. Turn off the heat, cover the pot and let the milk return to room temperature. When it hits room temperature, chill overnight in the fridge.
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