Lemon-Ginger Frozen Yogurt - 2 Ww Points

1. 1

   If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt.

2. 2

   Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight.

3. 3

   Transfer to your ice cream maker and freeze according to the manufacturer's instructions.

4. 4

   A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt.).

5. 5

   You can serve immediately, or pop it back in to the freezer for two hours and then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.