The sun is out and summer is definitely here. This frozen yogurt is great when you want something light and refreshing. I suspect it would turn out a lot creamier with full fat yogurt and coconut milk, but I really needed to make the ‘light’ version after everything that I’ve been eating. The final product is snow white, and reminds me of the cold days in winter.
Coconut-Lemon Frozen Yogurt
1 vanilla bean
½ cup sugar
¼ cup water
14 ounce can lite coconut milk
½ cup nonfat Greek yogurt
1 tablespoon lemon zest
¼ cup lemon juice
1. Cut the vanilla bean in half, lengthwise, scrape out the seeds. Place seeds and vanilla bean in a small pot. Add sugar and water. Bring to a boil, let simmer for 2 minutes. Set aside and let cool.
2. Whisk the rest of the ingredients together until smooth.
3. Remove the vanilla bean from the sugar mixture (rinse in cold water, dry, and reserve for another use). Strain the cooled sugar mixture. Add the strained sugar mixture into the yogurt mixture and whisk until smooth. Freeze according to your ice-cream maker manufacturer’s instructions.