""I never make frozen yogurt as a low-fat replacement for ice cream," says Jeni Britton. Instead, she likes using yogurt to bring out the natural tanginess of fruits like lemons and strawberries...."
INGREDIENTS
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2 tablespoons fresh lemon juice plus 1 teaspoon finely grated lemon 1 1/4 ounce package unflavored powdered gelatin
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12 ounces strawberries, hulled 3/4 cup sugar 1/4 cup light corn syrup
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2 cups plain whole-milk yogurt 1/2 cupheavy cream