Lemon & ginger frozen yogurt
4
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This is a delicious alternative to ice-cream that makes a great summer dessert. Serve it with fresh fruit, or in ice cream cones.
Ingredients
Lemon Juice, Fresh
135 ml, juice of 3 lemons
Lemon
3 zest(s) of 1
Agave Syrup
2 tablespoon(s), level
0% fat natural Greek yogurt
500 g
Stem ginger in syrup
50 g, drained
Instructions
1
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.
2
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.
3
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.
4
Remove from the freezer for 10 minutes before serving.
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