Spring is on it’s way, and I am so ready for more fresh fruit! Lemon is such a refreshing flavor, and I’m thankful it’s good year round. It is one of the best fruits to use because of all of it’s healing properties and health benefits. I’d love to share this new lemon frozen yogurt recipe with you!
3/4 cup almond or coconut milk
I love lemon zest, so for this recipe you can simply wash and cut the lemon, remove seeds, and chop finely in food processor. If you don’t like the zest, you can peel it off before cutting lemon, leaving the white pith for healing bioflavonoids. I love having bits of fruit in my yogurt so I leave it in the food processor, but if you don’t like it, you can drain it in a strainer and use the juice in your frozen yogurt. Add remaining ingredients and process. Pour into an ice cube tray and allow to freeze. Once frozen, add cubes to food processor. If you want to keep this low fat, then add about 2-4 tbsp to food processor to help it get smooth and creamy. For an S (fat fuel) recipe, you can add 2-4 tbsp heavy cream. Scoop into your favorite dish and garnish with a mint leaf, strawberries, whipped cream.
HELPFUL HINT: I hate for food to be wasted. So when I’m low on energy and make the THM Singing Canary energy drink, I save the lemon zest and pulp that I drain from that to make the lemon frozen yogurt. I can make two batches from the leftover lemon.
Hope you enjoy this refreshing dessert!