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Ingredients

• 2 tablespoons  fresh lemon juice plus 1 teaspoon finely grated lemon zest
• 1 1/4-ounce  package unflavored powdered gelatin
• 12 ounces  strawberries, hulled
• 3/4 cup  sugar
• 1/4 cup  light corn syrup
• 2 cups  plain whole-milk yogurt
• 1/2 cup  heavy cream

Description

"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.

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