LEMON GREEK FROZEN YOGURT

By grinder

Ingredients

• 32 oz. Plain Non-fat Greek Yogurt
• 5 tablespoons {76g} Limoncello*
• 2 teaspoons Stevia Extract
• 1 teaspoon Lemon Flavor
• 1 teaspoon Vanilla Extract
• 1 teaspoon Butter Extract
• 20 drops Natural Orange Food Coloring
• 3 tablespoons {24g} Corn Starch {preferably non-GMO}
• 1 teaspoon Xanthan Gum
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt

Details

Adapted from dessertswithbenefits.com

Preparation

Step 1

Freeze ice cream maker bowl for 24+ hours.

In a stand mixer bowl with whisk attachment, add yogurt, limoncello, stevia extract, lemon flavor, vanilla extract, butter extract, orange food coloring. Whisk on low.

In a small bowl, whisk together corn starch, xanthan gum, baking soda and salt.

Slowly add dry ingredients to the mixing stand mixer and whisk on med-high speed 30 seconds. Scrape down the sides of the bowl and whisk again for 30 seconds. Take whisk attachment off stand mixer and place inside the bowl. Freeze 1 hour.

Reattach the whisk onto the stand mixer and whisk mixture on med-low speed for 30 seconds. Place frozen ice cream bowl onto the ice cream machine and turn the machine on. Scoop the mixture into the spinning ice cream bowl and churn 10-12 minutes. Scoop the ice cream into a freezer-proof container and freeze 1½-2 hours. Scoop into bowls and serve!

*You can use vodka instead of the Limoncello if you like, just increase the lemon flavor {to taste}
*This recipe is: low fat, low sugar, high protein, gluten free!