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Lunch: Lemon Thyme Greek Frozen Yogurt
Serve this frozen yogurt with fresh raspberries for a festive dessert.
This recipe includes superfoods such as:
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½ cup Splenda Granular
2 tablespoons water
1 sprig fresh thyme
1 lemon, zested and juiced
3 cups non-fat Greek style plain yogurt
Instructions
Prepare an ice cream maker if using. If not using, omit this step.
Combine Splenda Sugar Blend, water, thyme, lemon zest and lemon juice in a small sauce pan. Heat to a boil and then remove from heat to cool. Remove thyme sprig.
Once the lemon mixture is cooled, whisk in to the Greek yogurt. Pour into the ice cream maker and churn until frozen and thick. Serve immediately and freeze leftovers in a plastic container.
If not using an ice cream maker, whip mixture with an electric mixer or by hand with a whisk for 3 minutes. Add to a plastic container and freeze.
MAKE IT GLUTEN-FREE: Ensure all ingredients are gluten-free and this recipe can be gluten-free.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 70 kcal | ||
| Fat 0 g | ||
| Carbohydrate 6 g | ||
| Protein 11 g | ||
| Sodium 45 mg | ||
| Sugar 6 g | ||
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