Skip to content

Lemon Lavender Ice Cream

May 2, 2017

Makes: 10 servings
Serving Size: 1/2cup
Carb Grams Per Serving: 15
1/2 cup fat-free half-and-half

2 teaspoons dried lavender

4 cups vanilla fat-free Greek yogurt

2 tablespoons finely shredded lemon peel

1/2 cup lemon juice

1/3 cup honey

Finely shredded lemon peel (optional)

Fresh lemon slices (optional)

Fresh lavender sprigs (optional)

In a small saucepan bring fat-free half-and-half just to boiling. Remove from heat; add dried lavender. Let stand 30 minutes.
In a large bowl combine yogurt, the 2 tablespoons lemon peel, the lemon juice, honey, and the lavender mixture. Cover and chill 1 hour.
Freeze chilled mixture in a 2-quart ice cream freezer according to the manufacturer’s directions. Serve at once for a softer frozen yogurt. For a firmer mixture, place in an airtight container; freeze 30 to 60 minutes. If desired, garnish servings with additional lemon peel, lemon slices and/or fresh lavender sprigs.
Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 93 cal., 1 mg chol., 48 mg sodium, 15 g carb. (14 g sugars), 8 g pro.

Diabetic Exchanges

Milk (d.e): 1; Mark as Free Exchange (d.e): 0

Recipe by: 

Related Content