- Remove yogurt container from freezer and let stand at room temperature just until it can be stirred, about 20 minutes, less if the kitchen is very warm. Meanwhile, finely grate peel from lemons and limes. It’s easier to gather up the peel if you grate onto waxed paper. Squeeze out 1 tablespoon each of lemon and lime juices.
- Turn softened yogurt into a large bowl, saving container. Add peels and juices, and stir until evenly distributed. Spoon back into container. (Frozen yogurt, once melted and stirred, loses volume.) Cover and return to the freezer until hardened, about 2 hours. Frozen yogurt will keep well for at least 2 to 3 weeks.
Nutrition (per serving)
- 5.5 g,
- 32.6 g,
- 7.5 g,
A perfect make-ahead, this cheater dessert will have ’em oohing and ahhing. Dollop generous scoops onto a pretty plate, then surround with berries, slices of peaches and chunks of fresh melon.
Spoon softened yogurt mixture into small paper cups. Insert a flat wooden stick into each. Place in freezer at least until hardened, about 1 hour. To eat, simply tear off paper cup.