Let us all do the Friday Dance, k?
I’m so happy it is Friday. This week has been all kinds of crazy messed up for me because of the holiday and some travel I have to do for work. But thankfully, after today, we return to normal. I like normal. I thrive on normal.
You know what isn’t normal? How crazy easy and crazy good this frozen yogurt is.
It’s totally abnormal. Extraordinary. Exceptional. Remarkable. Surprising. And about a billion other synonyms. I so love recipes like this. You know, the ones that look too simple to be anything spectacular, and then come out and punch you in the face with their amazingness?
This one punched me in the face. Well, metaphorically. And it only took four ingredients to pack that punch.
The key to this flavorful, tart, tangy dessert is zesting. If you want to add true citrus flavor to, well, anything, the key to it isn’t adding juice, it’s adding the zest. So much citrus-y flavor is hidden in those brightly-colored peels. And so often, we just toss ‘em out! So sad! You can really use any kind of small-holed grater to zest, but the best-of-the-best is a zester. I’m not big on unitaskers—gadgets that really only have one purpose—but a zester is one that is totally worth it. It gives you baby, wispy fine threads of zest without pulling up too much of the bitter pith (the white part) of the fruit.
My friends at BigKitchen.com hooked me up with a set of professional-grade graters from Edgeware, and one of them was this amazing zester. It is what dreams are made of. I’m a little embarrassed, but before I was using a rusted, bent, dull, hand-grater that was part of those $9.99 kitchen utensil sets to zest. This sucker is much more efficient!
I do want to give a bit of a disclaimer about this yogurt—it is 100% for citrus fans. It’s lemony. Like, lemony, lemony. In the most amazing, strong, tart, sour, tangy, addictive kind of way. It’s just barely sweet and a perfect dessert for a 90° day. When I took my first bite, I thought “Oh, this is too tart!” and then I kept going back for more and more and more bites. If you aren’t a fan of tart foods, add more honey. You could always just drizzle it on just before serving. Yum!
Honey Lemon Zest Frozen Yogurt
Prep Time: 10 minutes
Cook Time: None
Makes: 6 servings
- 1 cup lowfat vanilla yogurt
- 1 cup lowfat plain Greek yogurt
- Zest and juice of 2 lemons
- 1/3 cup honey
- Whisk together all ingredients in a medium mixing bowl. Refrigerate to chill.
- Process in your ice cream maker according to manufacturer’s instructions. Freeze for about an hour to solidify.