Love ice creams
Lemon and Lime Frozen Yoghurt
This Lemon and Lime Frozen Yoghurt is super tasty and pretty easy to make. Beautiful swirls of lemon curd in a zesty lime flavoured frozen yoghurt. It makes a terrific dessert and is even better when topped with crumbled meringue pieces. This recipe reminds me of a key lime pie crossed with lemon meringue. Treat yourself x
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Recipe Notes
A lovely indulgent idea is to add meringue pieces to the mixture before freezing or simply crumble them on top when serving. |
Nutrition Facts
Lemon and Lime Frozen Yoghurt
Amount Per Serving (100g)
Calories 134
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 26mg
9%
Sodium 91mg
4%
Potassium 261mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 19g
Protein 6g
12%
Vitamin A
3%
Vitamin C
14%
Calcium
19%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 2 limes
- 50 g granulated sugar
- 50 ml water
- 500 ml full fat plain natural yoghurt
- 2 tbsp lemon curd
Units:
Servings
people(change to adjust quanities)
Prep Time
15minutes
Churn Time
20minutes
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Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
15minutes
Churn Time
20minutes
|
Nutrition Facts
Lemon and Lime Frozen Yoghurt
Amount Per Serving (100g)
Calories 134
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 26mg
9%
Sodium 91mg
4%
Potassium 261mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 19g
Protein 6g
12%
Vitamin A
3%
Vitamin C
14%
Calcium
19%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method
- First make the syrup. Peel strips of lime with a potato peeler and pop in a saucepan together with the sugar, lime juice and water.
- Heat gently and stir with a wooden spoon to dissolve the sugar. Simmer for about 10 minutes until you have a nice lime syrup. Chill until completely cold.
- Mix together the natural yoghurt and lime syrup and add to your turning ice cream maker. Churn for about 15 minutes until thick and creamy.
- Transfer to a container and then swirl through 2 tbsp of lemon curd. Pop in the freezer to firm up.
