• 6servings
  • 40minutes
  • 279calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 6 cups (48 ounces) plain yogurt

  2. 1 cup fresh basil leaves, thinly sliced

  3. 1/2 cup sugar

  4. 1/2 cup chopped walnuts, toasted

  5. 4 teaspoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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