Dessert
Lemon Frozen Yogurt Ripieno
Lemon frozen yogurt ripieno fills each frosted lemon cup with a silky swirl of tangy whole-milk yogurt and bright citrus, delivering a cool, creamy burst of sweet-tart refreshment in every spoonful.
- Total
- 20 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 6
Nutrition per Serving
- Calories
- 179
- Protein
- 7g
- Carbs
- 31g
- Fat
- 4g
- Fiber
- 0g
- Sugar
- 30g
- Sodium
- 101mg
Ingredients
- 6 medium lemons, for serving
- 3/4 cup sugar
- 1/4 cup water
- 1 1/2 cup whole-milk plain Greek yogurt
- 1 cup buttermilk
- 6 tbsp lemon juice
Instructions
- If desired, prepare frozen lemon cups for serving: Cut off lemon tops and a thin slice from the bottoms (so the "cup" sits flat). Discard tops and bottoms. Squeeze the juice out of the lemons (use 6 tablespoons of the juice to make the frozen yogurt or freeze for another use). Using a paring knife, remove the flesh and seeds from each lemon, leaving a thin cup. Freeze the cups for at least 1 hour or until ready to use.
- Warm sugar and water in a small saucepan over medium heat until the sugar dissolves. Transfer to a medium bowl and let cool, stirring, for 5 minutes. Add yogurt, buttermilk and lemon juice; whisk until smooth. Cover and refrigerate until very cold, at least 3 hours or overnight.
- Pour the mixture into the canister of an ice cream maker and process according to manufacturer's instructions. Pipe into the frozen lemon cups, if using, or leave in the canister; freeze for 1 hour to firm up before serving. Transfer to an airtight container to freeze for up to 1 week.