Mark Boughton Photography / Styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 0 mins
- 1tablespoon grated lemon rind
- 3/4cup freshly squeezed lemon juice
- 2cups plain or vanilla low-fat yogurt
- 1cup sugar
- 1/4teaspoon salt
- 1cup fresh blackberries
Combine lemon rind and juice, yogurt, sugar, and salt; mix well. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
Serve with blackberries.