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Desserts

Tangy frozen lemon yogurt

Tangy frozen lemon yogurt
Glenn Koenig / Los Angeles Times

When I baked in a restaurant, one day someone gave us a flat metal instrument called the Wacker. It was basically a shovel-shaped tool normally used for scooping ice cream, but the slogan on the package suggested it had other ... Read more

Total time: 10 minutes, plus chilling and freezing time | Makes 1 quart
  • 3 cups plain whole-milk yogurt, preferably Greek-style
  • 2 teaspoons chopped lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2/3 cup sugar
  • 1 tablespoon agave nectar or mild-flavored honey
  • 1/4 teaspoon citric acid, plus a sprinkle more, if desired
  • Pinch of salt

Step 1Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.

Step 2Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.

Note: Citric acid is available at some pharmacies, as well as at specialty cooking and baking supply stores; fruit preservatives such as Fruit-Fresh can be substituted and are available in the canning section of well-stocked markets.

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