Prep Time:
15 mins
Freeze Time:
2 hrs
Stand Time:
5 mins
Total Time:
2 hrs 20 mins
Servings:
16
Yield:
1 quart
Ingredients
-
3 cup plain Greek low-fat (2%) yogurt
-
1 cup sugar
-
¼ cup freshly squeezed lemon juice
-
2 teaspoon vanilla
-
⅛ teaspoon salt
-
2 tablespoon snipped fresh mint
Directions
-
In a medium bowl combine the yogurt, sugar, lemon juice, vanilla, and salt. Whisk until smooth.
-
Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer's directions. Stir in mint. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving.
Nutrition Facts (per serving)
| 84 | Calories |
| 1g | Fat |
| 15g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 84 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 1g | 5% |
| Cholesterol 3mg | 1% |
| Total Carbohydrate 15g | 5% |
| Total Sugars 15g | |
| Protein 4g | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
