Directions:
- Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Discard liquid from bowl. Place yogurt in a large bowl; stir in the basil, sugar, walnuts and lemon peel.
- Fill cylinder of ice cream freezer; freeze according to the manufacturerâs directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.12 Kcal (511 kJ) | ||
| Calories from fat | 63.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Cholesterol | 3.69mg | 1% | |
| Sodium | 13.69mg | 1% | |
| Potassium | 112.56mg | 2% | |
| Total Carbs | 12.79g | 4% | |
| Sugars | 11.38g | 46% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 225.72 Kcal (945 kJ) | ||
| Calories from fat | 117.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 11% | |
|---|---|---|---|
| Cholesterol | 6.81mg | 1% | |
| Sodium | 25.3mg | 1% | |
| Potassium | 208.05mg | 2% | |
| Total Carbs | 23.65g | 4% | |
| Sugars | 21.03g | 46% | |
| Dietary Fiber | 1.77g | 4% | |
| Protein | 6.46g | 7% | |
| Vitamin C | 5.4mg | 5% | |
| Iron | 0.8mg | 2% | |
| Calcium | 91.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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