Recipe: Tangy frozen lemon yogurt

EAT THE WHOLE THING: Tart lemon frozen yogurt in an edible bowl.
EAT THE WHOLE THING: Tart lemon frozen yogurt in an edible bowl.
(Glenn Koenig / Los Angeles Times)

Tangy frozen lemon yogurt

Total time: 10 minutes, plus chilling and freezing time

Servings: Makes 1 quart

Note: (This recipe is from David Lebovitz. Read the original article here.) Greek-style yogurt is available at Trader Joe’s and well-stocked markets. 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.

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

1. Puree 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.

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

Each one-half cup serving: 186 calories; 6 grams protein; 22 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 15 mg. cholesterol; 49 mg. sodium.