Lemon-Blueberry Frozen Yogurt
Recipe from
Food & Wine
"I never make frozen yogurt as a low-fat replacement for ice cream," says Jeni Britton. Instead, she likes using yogurt to bring out the natural tanginess of fruits like lemons and strawberries.
Servings:
makes 5 cups
Prep Time:
1 hr
Total Time:
1 hr 30 mins
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Ingredients
-
1/2 cupfresh lemon juicesee savings
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1 1/4-ouncepackage unflavored powdered gelatinsee savings
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2/3 cupplus 6 tablespoons sugarsee savings
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1/4 cuplight corn syrupsee savings
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2 cupsplain whole-milk yogurtsee savings
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1/2 cupheavy creamsee savings
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3/4 cupblueberriessee savings
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2 teaspoonswatersee savings
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Directions
1.
Fill a large bowl with ice water. Pour 2 tablespoons of the lemon juice into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
2.
Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of lemon juice with 2/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the lemon gelatin.
3.
In a medium bowl, mix the yogurt with the zest. Stir in the lemon juice mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
4.
Meanwhile, in a saucepan, mix the blueberries with the remaining 6 tablespoons of sugar and the water. Simmer over moderate heat, until saucy, 4 minutes. Let cool.
5.
Pour the lemon yogurt into an ice cream maker and freeze according to the manufacturer's instructions.
6.
Scoop alternating spoonfuls of the yogurt and blueberry sauce into a plastic container. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.
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