1½ cups granulated sugar
1 cup fresh lemon juice
3 cups plain low-fat yogurt
1 tablespoon finely chopped lemon zest
193 Calories (0% from fat) • carb. 46g • pro. 5g • fat 0g • sat. fat 0g • chol. 2mg • sod. 57mg • calc. 134mg • fiber 0g
1. Combine sugar and lemon juice in a Cuisinart® MultiClad 1½-quart Saucepan; bring to a boil. Reduce heat and simmer until sugar is completely melted. Let cool, then refrigerate for 8 hours before using.
2. Stir yogurt and lemon zest into the chilled lemon syrup. Stir until completely homogeneous. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. Turn the machine OFF. The frozen yogurt will have a soft, creamy texture.
3. If desired, transfer the frozen yogurt to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take frozen yogurt out of freezer 10 - 15 minutes before serving.