Frozen Yogurt Lemon

Ingredients for 4 servings:

• 50 g sugar
• 2 lemon(s), organic
• 150 g whole milk yogurt
• 150 g whipped cream
• 8 lemon balm leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 20 minutes

1. Dissolve the sugar in 3 tablespoons of water over medium heat, then let cool. Wash the lemons and pat dry. Halve lengthwise and squeeze the juice using a lemon press. Measure out 75 ml of juice. Scrape out the remaining pulp from the lemon halves. 2. Mix the yogurt with the lemon juice and sugar syrup. Whip the cream until stiff peaks and fold into the yogurt. Place the lemon halves in the freezer. Cover the cream with plastic wrap and place in the freezer, stirring vigorously every 30 minutes. Once the mixture has frozen solid after 1-2 hours and is ready to pipe, remove from the freezer. 3. Fill a piping bag with the yogurt cream and pipe it into the lemon halves. Cover and freeze for at least another 6 hours. 4. Serve on plates and garnish with lemon balm leaves. 197 kcal per serving.