Recipe by Cooking Light July 1998

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Yield:
11 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Combine first 8 ingredients in a food processor. Process until smooth; scrape sides of bowl occasionally.

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  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired.

  • Note: Crystallized ginger can be found with the spices in the supermarket. If you're not a fan of ginger, omit it. We tested the recipe without the ginger and got a nice lemon taste.

Nutrition Facts

187 calories; calories from fat 1%; fat 0.3g; saturated fat 0.2g; mono fat 0.1g; protein 7.4g; carbohydrates 36.1g; iron 0.5mg; sodium 122mg; calcium 68mg.
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