Frozen yoghurt with lemon
It's been a hot summer here in Newfoundland. The island seems to have forgotten that it's stranded out here in the cold north Atlantic, where icebergs track along the Labrador current during the summertime. The temperature has frequently hit the mid-20s, often higher when you factor in the humidity. Wowza.
As a result, I haven’t turned on the oven in a couple of months. We’ve been enjoying all kinds of salads, smoothies, fresh fruit, cheeses, homemade bean dips, salsa, tortilla chips, etc.
As a result, I haven’t turned on the oven in a couple of months. We’ve been enjoying all kinds of salads, smoothies, fresh fruit, cheeses, homemade bean dips, salsa, tortilla chips, etc.
A dessert that's become one of our favorites is a bowl of frozen yoghurt – always vanilla – with freshly squeezed lemon juice. It’s super simple to make and it’s never a problem to keep these simple ingredients on hand. (I can tell by writing this, our fridge/freezer is bound to conk out over the coming week.)
Just squeeze a half lemon (I use my Mom's glass hand-juicer), fish out any seeds, scoop the frozen yoghurt in two bowls ('cause treats are meant to be shared), squeeze half of the juice over each of the servings. Grab two spoons and you’re good to go!
Just squeeze a half lemon (I use my Mom's glass hand-juicer), fish out any seeds, scoop the frozen yoghurt in two bowls ('cause treats are meant to be shared), squeeze half of the juice over each of the servings. Grab two spoons and you’re good to go!
