Lemon Meringue Frozen Yogurt
By: Nicole Aloni
Published: Monday, November 30, 2009 - 12:25pm

Ingredients




2/3 cup mild  honey
3 teaspoons fresh lemon juice
5 1/2 teaspoons grated lemon rind
Pinch of salt
3 cups plain, whole milk yogurt
2 egg whites

Preparation

1 Combine the first four ingredients in a stainless steel saucepan over medium heat and stir until they're well blended and heated through. Set the mixture aside to cool. 2 Next, whisk in the yogurt and chill the mixture for 2 hours. 3 Beat the egg white until stiff peaks form, gently fold into the chilled yogurt mixture, and transfer the dessert to an ice cream freezer.  Churn according to directions⎯ about 25 minutes. Transfer frozen yogurt to an airtight container and put in freezer to harden for an hour or two. Frozen yogurt is best if eaten within a day or two of preparation

About


I first tasted Pinkberry in Greenwich Village and  a) fell in love and b) determined that I could duplicate the flavor.  The gratifying recipe that resulted is above.  I think it's a home run---light, tart and addictive.