Lemon Meringue Frozen (Greek) Yogurt
makes about 1 1/2 quarts
1 teaspoon unflavored gelatin
1 tablespoon arrowroot
1 cup 1% milk
2 extra-large eggs, separated
2 cups plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon lemon zest
generous 1/3 cup agave nectar
Put gelatin and arrowroot in separate bowls. Add about 2 tablespoons of milk to each and stir well. Set aside.
Whisk together remaining milk and egg yolks in a small sauce pan and heat over medium low. Stir in gelatin mixture, and heating and stirring until mixture has thickened and gelatin has dissolved. Stir in arrowroot, heat for a minute more, and then remove from heat. Take care not to boil this mixture. Transfer to a bowl and let cool.
In a separate bowl, whisk together greek yogurt, lemon juice, lemon zest, and agave. Once egg yolk mixture has cooled, whisk it into yogurt mixture until thoroughly combined. Cover and refrigerate for at least 3 hours or overnight.
Just before stir-freezing, whip egg whites to soft peaks. Stir yogurt mixture well. Stir 1/4 of the egg whites into the frozen yogurt base. Fold the remaining whites in. Stir freeze according to manufacturer’s directions.
viaRecipe for Gluten Free, Sugar Free Lemon Meringue Frozen (Greek) Yogurt Recipe.