It might seem a little odd that I’m posting a frozen yogurt recipe right now.
It might be that I’m still on a use-my-new-present high, so I’ve been testing ice cream recipes quite frequently since November.
Or it might be that the 46 degrees outside, and a fire going in my house, makes it feel downright balmy compared to most of the country being below freezing.
So here is some delicious lemon & toasted coconut frozen yogurt… that Florida, California and I can make right now, and the rest of you can save for spring! :)
Lemon Coconut Frozen Yogurt (adapted from a recipe in Quick&Light Taste of Home magazine)
32oz container of plain yogurt
1 cup sugar
1/2 cup fresh lemon juice (2-4 lemons depending on how juicy they are)
3 tbsp grated lemon peel
3/4 cups whipping cream
1/4 cups milk (alternately you can substitute whipping cream and milk for one cup of half&half, but this is what I had on hand and it worked great!)
1/2 to 3/4 cup flaked coconut, toasted
Whisk yogurt, sugar, lemon juice, and lemon peel until sugar is dissolved. Stir in cream and milk. Process in ice cream maker according to manufacturer’s directions, adding toasted coconut about 5 minutes before frozen yogurt is ready.
You can eat it immediately (picture on left in white bowl) or let it harden some more in a container in the freezer and eat it later (picture on right in blue bowl). Either way is delicious, the consistency will just be firmer after it is stored in the freezer. :)
Oh, and if you are coconut crazy like me, feel free to add some additional toasted coconut to top the ice cream before serving!
And if you are not coconut crazy, like my husband, I think you could omit the coconut from this recipe completely and have a super-refreshing lemon frozen yogurt all by itself!
Sam
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