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Lemony Coconut Frozen Yogurt

Total Time

Prep: 15 min. + chilling Process: 15 min.

Makes

1-1/4 quarts

Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! — Caitlyn Heinz, Ovid, New York
Lemony Coconut Frozen Yogurt Recipe photo by Taste of Home

Ingredients

  • 4 cups plain yogurt
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 3 tablespoons grated lemon zest
  • 1 cup half-and-half cream
  • 1/2 cup sweetened shredded coconut, toasted
  • Ice cream waffle bowls, optional
  • Optional: Fresh blueberries and raspberries

Directions

  1. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid.
  2. Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.

Nutrition Facts

1/2 cup (calculated without optional ingredients): 177 calories, 7g fat (5g saturated fat), 25mg cholesterol, 69mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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