frozen lemon-ginger yogurt

December 19
1 servings
Container plain low-fat yogurt; (16-ounce)
2 cups Whipping cream
½ cup Sugar
¼ cup Honey
3 tablespoons Fresh lemon juice
1 tablespoon Minced peeled fresh ginger
2 teaspoons Minced lemon peel
½ teaspoon Vanilla extract
¼ teaspoon Ground ginger

Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)

Makes about 6 cups.

Bon Appetit December 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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