The tanginess of the yogurt comes through in this frozen treat.
Makes about 5 cups (ten ½-cup servings)
- 4 cups lowfat plain yogurt, strained through a cheesecloth* for 2 to 4 hours
- ½ cup granulated sugar pinch salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons light corn syrup
- 1 pound frozen mixed berries
- 1½ tablespoons honey
- 1½ tablespoons fresh lemon juice
Nutritional information per serving (based on ½ cup): Calories 123 (8% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g • chol. 3mg • sod. 73mg • calc. 167mg • fiber 2g
- In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla and corn syrup; reserve. In a medium saucepan, heat the berries, honey and lemon juice on low for about 10 minutes, or until just softened.
- Strain, discarding liquid, and cool. Once the berries are cooled, stir into the yogurt/sugar mixture. Cover and refrigerate 2 to 3 hours, or overnight. T
- urn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. *If you do not have a cheesecloth, you can use a couple of layered paper towels.