Lemon-Basil Frozen Yogurt Recipe

Lemon-Basil Frozen Yogurt Recipe photo by Taste of Home Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. Discard liquid from bowl. Place yogurt in a large bowl; stir in the basil, sugar, walnuts and lemon peel.

Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 cups.