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Karen's Key Lime Frozen Yogurt

Karen’s Key Lime Frozen Yogurt

A light and tasty frozen yogurt with a creamy texture and a fresh, zesty flavor. 

7.29.16 key lime frozen yogurt-11

Frozen Yogurt Ice Cream Sandwiches - Soft Ginger Crackle Cookie
Frozen Yogurt Ice Cream Sandwiches – Soft Ginger Crackle Cookie

Make yourself a heavenly frozen yogurt without colorings, artificial flavorings or corn syrup. 
Simple ingredients… simply delicious!

Karen's Key Lime Frozen Yogurt


1 cup organic natural cane sugar

4 tablespoons organic brown rice syrup, (Lundberg)

¼ cup filtered water

1 pinch sea salt

5 tablespoons key lime juce

1 teaspoon key lime rind, grated fine

2 cups Greek-style yogurt, plain whole-milk (organic)

1 cup well-shaken buttermilk (organic)



In a 2 quart non-reactive pan, add sugar, brown rice syrup and water. Bring to a boil, then reduce to a simmer, whisking to dissolve the sugar. When dissolved, remove from the heat, add sea salt, lime juice and lime rind, whisk to combine*. Cool.
Add yogurt and buttermilk, whisk well to combine. Transfer the mixture to a clean container, cover and refrigerate at least 4 hours or overnight until very cold.


Precess in a ice cream maker, according to the manufacturers directions.


*For a natural green color: add 1 T. of fresh mint and basil leaves to the warm heated sugar, syrup and water. Pulse in a mini chopper until a green color – add to the remaining ingredients.


For Blackberry Swirl:
When the frozen yogurt is firm, add a few tablespoons of blackberry puree to the ice cream while churning making to make swirls.


Blackberry Puree:
1/2 cup fresh blackberries, rinsed (3 ounces)
1 T. filtered water
2 T. organic pure cane sugar


Place all ingredients in a small skillet. Bring to a boil. swirl pan to dissolve the sugar
love flow heat. Cover and cook 5 minutes over low heat until the berries are plump.
Cool. Place in a small food processor to puree. Strain, removing seeds with a small sieve.
Place blackberry puree in a sterile jar and keep refrigerated until needed.

This recipe can not be reproduced without the permission of its author, Karen Sheer

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