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Lemon Yogurt Gelati

Serves 4-6


  • 1/2 cup water
  • finely grated rind of 1/2 lemon
  • 1/4 cup lemon juice
  • 2 teaspoons gelatine
  • 200g tub Australian low fat apricot yogurt
  • liquid sweetener to equal 2 tablespoons of sugar
  • 2 egg whites
Download Recipe (PDF)


  1. Combine water, lemon rind and juice in a small saucepan. Sprinkle gelatine on top. Heat gently, stirring until gelatine is dissolved. Cool slightly. Stir in yogurt until smooth. Blend in liquid sweetener. Pour into a wide based stainless steel or plastic container. Freeze until ice crystals form a 1cm thick layer around the sides. Remove from freezer and beat throughly with a hand or electric beater for 1-2 minutes. Whisk egg whites until stiff peaks form. Gently fold into mixture. Freeze for several hours until firm. Serve in an ice cream cone or in chilled dessert glasses.

Nutritional Information

Nutrients per serve:
Energy (kj) 282
Sodium (mg) 0
Calcium (mg) 78
Iron (mg) 0


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