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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 4 |
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Ingredients:
4 cups low-fat vanilla yogurt |
3/4 cup lemon juice |
3/4 cup sugar |
1/4 cup light corn syrup |
1 teaspoon finely grated lemon, zest of |
1/2 teaspoon vanilla extract |
Directions:
1. Place yogurt in a fine strainer over a bowl and allow to drain in the fridge for at least 2 hours.
2. Discard the liquid that drains off.
3. Place the remaining ingredients in a bowl and whisk together until sugar dissolves.
4. Add the drained yogurt and whisk in well.
5. Use an ice-cream machine (if you have one); otherwise, place the mixture in a shallow metal tray and freeze for 2 hours or until the mixture is frozen around the edges.
6. Transfer the mixture to a larger bowl and beat until smooth.
7. Repeat this step three times.
8. For the final freezing, place in an airtight container, cover the surface with a piece of waxed paper and a lid, and freeze for 4 hours.
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