Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

A lovely tangy lemon yoghurt desert, replaces ice-cream and is so refreshing.


Fills 12 small lemon halves

or makes about 3 cups

Prep time: 30 mins

Freeze time: 2 x 4 hrs minimum

Cooking time: 5 mins


  • ½ cup water
  • 1 cup dextrose powder
  • 6 small lemons and their juice
  • zest of 1 large lemon
  • 1 tsp natural vanilla extract
  • 500g coconut yoghurt, natural


  • In a small saucepan, combine water and dextrose and heat while stirring, until dissolved.
  • Remove from heat and cool.
  • While cooling, halve and juice small lemons. Keep juice aside and scrape flesh from lemon halves.
  • Place empty lemon shells in freezer.
  • Pour cooled water mix into blender, and add zest, lemon juice, vanilla extract and yoghurt.
  • Combine well and pour into plastic lined dish. (I use a baking tin that is 25cm x 28cm x 5cm).
  • Place into freezer for a minimum of 4 hours, or overnight.
  • Remove from freezer after desired time and break up mixture and return to blender.
  • Beat until smooth and return to the freezer in a plastic tub, or freezer safe tub.
  • Freeze another 4 hours or overnight, and serve by filling frozen lemon cases with scoops of frozen yoghurt mix.



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