Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
A lovely tangy lemon yoghurt desert, replaces ice-cream and is so refreshing.
Serves:
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
Ingredients
- 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
Method
- 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.
