Lemon Frozen Yogurt

• 4 cups low-fat vanilla yogurt
• 34 cup lemon juice
• 34 cup sugar
• 14 cup light corn syrup
• 1 teaspoon finely grated lemon, zest of
• 12 teaspoon vanilla extract

1. Place yogurt in a fine strainer over a bowl and allow to drain in the fridge for at least 2 hours.
2. Discard the liquid that drains off.
3. Place the remaining ingredients in a bowl and whisk together until sugar dissolves.
4. Add the drained yogurt and whisk in well.
5. Use an ice-cream machine (if you have one); otherwise, place the mixture in a shallow metal tray and freeze for 2 hours or until the mixture is frozen around the edges.
6. Transfer the mixture to a larger bowl and beat until smooth.
7. Repeat this step three times.
8. For the final freezing, place in an airtight container, cover the surface with a piece of waxed paper and a lid, and freeze for 4 hours.

lowfat vanilla yogurt, lemon juice, sugar, light corn syrup, lemon, vanilla

Taken from www.food.com/recipe/lemon-frozen-yogurt-52548 (may not work)