Lemon Yogurt Cups Recipe - Cooking Index
Lemon Yogurt Cups Recipe - Cooking Index
Try this as a dessert or in the center of a fresh fruit salad plate.
Courses: Dessert| 2 tablespoons | 30ml | Granulated geletin |
| 1/2 cup | 118ml | Water |
| 12 oz | 340g | Lemon yogurt |
| 2 teaspoons | 10ml | Grated lemon rind |
| 4 | Fresh mint sprigs |
Dissolve gelatin in water in small saucepan. Cook over medium heat, stirring often, until gelatin is dissolved. Stir in yogurt and lemon rind.
Pour yogurt mixture into four 4-ounce molds. Refrigerate until firm.
When ready to serve, run a knife around edge and unmold onto serving plate. Garnish with fresh mint leaves.
This recipe yields 4 servings.
Exchanges Per Shell: 1 Skim Milk.
Nutrition Facts: Carbohydrates 15g; Protein 5g; Fat 1g; Calories 85; Fiber 0g; Sodium 67mg; Cholesterol 4mg.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.