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.
Milk (d.e): 1; Mark as Free Exchange (d.e): 0
Recipe by: http://www.diabeticlivingonline.com/recipe/lemon-lavender-frozen-yogurt-1
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