Dessert Frozen Dessert Ice Cream Frozen Yogurt Lemon Frozen Yogurt Ripieno 5.0 (1) 1 Review Lemon lovers will enjoy the bright flavor of this creamy, refreshing dessert. To make it extra special, serve it in a frozen lemon cup! You can use the juice from your lemon cups to make the frozen yogurt or keep it on hand to enjoy later. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 15 mins Additional Time: 3 hrs 30 mins Total Time: 3 hrs 45 mins Servings: 6 Yield: 6 servings Nutrition Profile: Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 6 medium lemons for serving ¾ cup sugar ¼ cup water 1 ½ cups whole-milk plain Greek yogurt 1 cup buttermilk 6 tablespoons lemon juice Directions If desired, prepare frozen lemon cups for serving: Cut off lemon tops and a thin slice from the bottoms (so the "cup" sits flat). Discard tops and bottoms. Squeeze the juice out of the lemons (use 6 tablespoons of the juice to make the frozen yogurt or freeze for another use). Using a paring knife, remove the flesh and seeds from each lemon, leaving a thin cup. Freeze the cups for at least 1 hour or until ready to use. Warm sugar and water in a small saucepan over medium heat until the sugar dissolves. Transfer to a medium bowl and let cool, stirring, for 5 minutes. Add yogurt, buttermilk and lemon juice; whisk until smooth. Cover and refrigerate until very cold, at least 3 hours or overnight. Pour the mixture into the canister of an ice cream maker and process according to manufacturer's instructions. Pipe into the frozen lemon cups, if using, or leave in the canister; freeze for 1 hour to firm up before serving. Transfer to an airtight container to freeze for up to 1 week. Tips Equipment: Ice cream maker To make ahead: Store in an airtight container in the freezer for up to 1 week. Originally appeared: EatingWell.com, August 2020 Save Rate Print Nutrition Facts (per serving) 179 Calories 4g Fat 31g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1/2 cup Calories 179 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 0g 0% Total Sugars 30g Added Sugars 25g 50% Protein 7g 14% Total Fat 4g 5% Saturated Fat 2g 9% Cholesterol 10mg 3% Vitamin A 30IU 1% Vitamin C 6mg 7% Folate 8mcg 2% Sodium 101mg 4% Calcium 112mg 9% Iron 0mg 1% Magnesium 13mg 3% Potassium 168mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.