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Recipe for Sugar Free Meyer Lemon, Fresh Blueberry Swirl Frozen Yogurt Creamsicles

Let's put all this sugar aside.

Yes, I did not add sugar.

Yes, you can replace the sugar with Splenda if you like, and I've even included the sugar equivalent in the recipe below.

No, they are completely, utterly and definitely not sugar-free.

Fruits contain natural sugars in the form of fructose .

Dairy products contain natural sugar in the form of lactose .

Natural sugar found in whole foods (fruits, vegetables, dairy) is beneficial. They come in natural packaging, often with lots of fiber.

Commercially packaged foods generally contain added sugar, the worst of which is high fructose corn syrup, and don't let them tell you otherwise. They lie.

However, I had a hard time adding the term "sugar free" to the title of this recipe because it isn't. Fruit sugar and lactose are abundant. But no added sugar. And yes, Splenda contains small amounts of glucose and maltodextrin , which are converted to sugar. I am not ideal.

Ugh. Glad I let off some steam. Let's go.

This is my little ode to spring. I loved making it and of course eating it. Note: I didn't call them low fat . You'll see why if you read on.

What started out as a recipe for Meyer Lemon Frozen Yogurt Creams that I had been mulling over while waiting for the ice cream pan to arrive from Amazon (thanks Jeff and Amy) turned into a blueberry flavor with organic blueberries from Chile. . appearing in our local markets. Burn the carbon footprint, I couldn't resist.

These frozen treats are packed with a tartness made from Meyer lemon juice and yogurt, and just enough Splenda (or sugar) to keep things balanced. The addition of fruity notes will be a pleasant surprise.

Before starting, be sure to drain the whey from the yogurt ( here is a photo of this process). And be sure to read my posts below to learn how to use this serum.
Using a mortar and pestle to pass the cranberry puree through a fine mesh sieve worked better than anything I've tried. All the liquid has actually flowed out of the fruit. Warning: Immediately clean the sieve of any remaining pulp or you will have to scrape off that piece of mesh later.
Stir the fruit puree into the yogurt mixture a few times to swirl. Too many combinations and you'll lose the spinning effect.
Spoon or pour the yogurt mixture into the molds, using a toothpick to remove any trapped air. When the molds are filled, tap the tool on the counter a few times to allow the mixture to settle and harden, then place a stick in the center of each mold, about halfway up. Place everything on a flat surface in the refrigerator. and refrigerate for at least 8 hours or overnight, which I think is best.

You will have to be patient.

Sugar Free Frozen Yogurt Cream with Fresh Blueberries and Meyer Lemon
Original recipe by Christina.
4 cups (32-ounce container) plain yogurt (I used low-fat), drained
3 tablespoons of filtered Meyer lemon juice
1 cup cream or half and half (see Cook's Notes)
1/2 teaspoon Tahitian vanilla
8 Splenda packets or 1/3 cup sugar (more to taste)
3/4 cup fresh blueberries (makes 1/4 cup blueberry puree)

The day before making the cabbage, strain any liquid or whey from the yogurt. (See Cook's Notes for information on using whey.) To do this, place a piece of damp cloth in a sieve set over a large glass container, such as an 8-cup container.
Pour or pour the yogurt into cheesecloth, then refrigerate everything and let it drain overnight.
Pour the drained yogurt, or as it is called cheese yogurt, into an 8-cup measuring cup or large bowl and stir in the lemon juice until completely combined.
Add cream and vanilla, then Splenda or sugar. If using sugar, stir the mixture until it begins to lose its graininess.
You should now have about 5 cups of yogurt mixture; Put it in the refrigerator and continue preparing the cranberries.
Put the cranberries in a food processor and puree until smooth; They will not be liquid at this point.
Scrape the puree out of the processor bowl and pour it through a very fine mesh strainer over a small glass measuring cup. Then, using a small mortar and pestle, beat and beat and beat until all the liquid falls into the measuring cup and leaves a very dry pulp in the sieve. I started out using the back of a spoon for this process but soon realized I was wasting my time so I used a mortar and pestle which quickly got the job done with maximum liquid extraction.
Pour the liquid cranberry puree over the yogurt mixture and stir quickly with a rubber spatula. Don't overdo it as you want the blueberries to just turn and not change color completely.
Pour this mixture into the cooled molds, removing any air pockets using a soft bamboo skewer or one of the glue sticks included in the mold. (This is important to do because trapped air will cause ice crystals to form inside the pan, causing the frozen dish to not be smooth and creamy.)
When the forms are filled out. Tap them on the counter to thicken the yogurt mixture, then place the sticks in the center of each mold and freeze until very firm. Better to stay overnight if you can wait.
To remove the ice cream from the pan, fill a large bowl or sink with warm water. Place the molds in the water about an inch from the top for no more than 5 seconds, then remove them from the water. You may have to squeeze each mold with your hands to force the frozen yogurt to release from the mold. You may also have to dip it in hot water a few times to release it from the mold. Place your fingers next to the frozen yogurt on the stick and gently pull up until the foam comes out of the mold.

Come on, have a snack. I will wait

To store the custard ice cream (so to speak), wrap each one individually in plastic wrap, zip-lock in the freezer, and refrigerate again. Make this if you want a frozen, sweet and sour, juicy fruit treat.

Because the recipe clearly states that this is not a low-fat frozen treat. However, having done this, I think I can safely say that the fat content can be successfully reduced by replacing some or half of the cream with low-fat yogurt and skim milk without significantly compromising its texture. - personal ice.

8 packets of Splenda are equivalent to 1/3 cup of sugar. A 12-pack of Splenda is equivalent to 1/2 cup of sugar.

Yogurt buttermilk can be used in place of buttermilk in baking with great success. I made gluten free buckwheat pancakes this morning and used yogurt buttermilk instead of buttermilk. It turned out great, I'm going to post the recipe soon.
Happy cooking!

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