Lemon & ginger frozen yogurt
4 - 5
PersonalPoints™ per serving
This is a delicious alternative to ice-cream that makes a great summer dessert. Serve it with fresh fruit, or in ice cream cones.
Lemon Juice, Fresh
135 ml, juice of 3 lemons
3 zest(s) of 1
2 tablespoons, level
0% fat natural Greek yogurt
Stem Ginger in Syrup
50 g, drained
- Put the lemon zest, juice, stem ginger and agave nectar in a pan and bring to a simmer. Simmer gently for 2-3 minutes until the syrup is slightly reduced. Remove from the heat and leave to cool, then chill until completely cold.
- Stir the syrup through the yogurt, then transfer to an ice cream machine. Churn to your manufacturer’s recommendations. Transfer to an airtight container and freeze until required.
- If you don’t have an ice cream machine, you can pour the mixture straight into an airtight container and place in the freezer. Freeze for around 3 hours, removing every hour to stir the yogurt. This will break up the ice crystals and help it to freeze smoothly.
- Remove from the freezer for 10 minutes before serving.