Lemon-yogurt ice with fresh figs
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water |
| ¾ | cup | Sugar |
| 2 | tablespoons | Light-colored corn syrup |
| 2 | tablespoons | Fresh lemon juice |
| 1½ | teaspoon | Grated lemon rind |
| 3 | tablespoons | Water |
| 2 | teaspoons | Unflavored gelatin |
| 3 | cups | Plain low-fat yogurt |
| ½ | teaspoon | Vanilla extract |
| 9 | Ripe fresh figs | |
Directions
Combine ¼ cup water, sugar, and next 3 ingredients in a small saucepan; bring to a boil over medium heat, stirring constantly. Remove from heat; cover and let stand 10 minutes. Sprinkle gelatin over the remaining 3 tablespoons water in a small bowl.
Let stand 10 minutes.
Uncover saucepan, and bring sugar mixture to a boil over medium heat.
Reduce heat to low; add gelatin mixture, and cook 5 minutes, stirring until gelatin dissolves.
Remove from heat; pour into a large metal bowl. Place bowl over a large ice-filled bowl; stir mixture 5 minutes or until chilled and thickened.
Remove metal bowl from ice. Add yogurt and vanilla, stirring until well blended.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour. Yield: 9 servings (serving size: ½ cup yogurt ice and 4 fig slices).
Per serving: 168 Calories; 1g Fat (7% calories from fat); 4g Protein; 36g Carbohydrate; 5mg Cholesterol; 63mg Sodium NOTES : Cut each fig lengthwise into 4 slices; serve with yogurt ice.
Recipe by: Cooking Light, Jul/Aug 1994, page 133 Posted to MC-Recipe Digest V1 #427 by igor@... on Jan 28, 1997.