Sunday, March 29, 2015

Zingy citrus yogurt ice

This is a seriously tangy citrus ice, but you can add more sweetener or honey if you wish.

* Makes 1 1/4 pints
  • 1 tsp. finely grated citrus zest
  • 1 cup mixed citrus juice (for instance 1 orange, 1 lemon, and 1 lime)
  • 2 tbsp. sweetener (or to taste)
  • 2 cups fat-free plain yogurt
  • 1 egg white

Mix the zest, juice, sweetener, and yogurt together. Whisk the egg white until stiff, then whisk in the juice mixture.

Pour into an ice cream maker and churn following the manufacturer’s directions, or pour into a freezer container and freeze using the hand-mixing instructions. When firm, leave in the freezer until ready to serve.

The ice can be frozen for up to 3 months. Remove from the freezer 10 to 15 minutes before serving to soften slightly.

Variations:

  • Orange yogurt ice
Prepare the basic recipe using only orange zest and juice and adding 3 tablespoons light rum.

  • Blueberry yogurt ice
Prepare the basic recipe but replace the zest and juice with 1 cup blueberries, blended to a purée.

  • Greek lemon & honey yogurt ice
Prepare the basic recipe using only lemon zest and juice. Add honey to taste and replace the yogurt with low-fat, thick Greek-style yogurt.

  • Blood orange yogurt ice
Prepare the basic recipe, using only blood orange zest and juice.

  • Chunky pineapple yogurt ice
Replace the citrus zest and juice of the basic recipe with 1 cup chopped ripe pineapple, blended to a purée.