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Lemon-Basil Frozen Yogurt

 Lemon-Basil Frozen Yogurt
This creamy, unique froyo is a cinch to make and will have you cooled down in no time. —Bryan Kennedy, Kaneohe, Hawaii
6 ServingsPrep: 20 min. + chilling Process: 20 min. + freezing


  • 6 cups (48 ounces) plain yogurt
  • 1 cup fresh basil leaves, thinly sliced
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts, toasted
  • 4 teaspoons grated lemon peel


  • Line a strainer with four layers of cheesecloth or one coffee filter
  • and place over a bowl. Place yogurt in prepared strainer; cover
  • yogurt with edges of cheesecloth. Refrigerate for 8 hours or
  • overnight. Discard liquid from bowl. Place yogurt in a large bowl;
  • stir in the basil, sugar, walnuts and lemon peel.
  • Fill cylinder of ice cream freezer; freeze according to the
  • manufacturer’s directions. Transfer to a freezer container; freeze
  • for 2-4 hours before serving. Yield: 3 cups.
Nutritional Facts: 1/2 cup equals 279 calories, 14 g fat (6 g saturated fat), 32 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.