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Lemony Frozen Yogurt With Mascarpone and Maple

photo: Scott Phillips

Yield: about 3 cups

This frozen yogurt may leave you wondering how something so creamy can be so refreshing, but it is decidedly and deliciously both. The maple adds an understated sweetness.


2 cups plain whole-milk Greek yogurt
1/2 cup mascarpone
1/3 cup granulated sugar
1/3 cup pure maple syrup
1 Tbs. finely grated lemon zest; more for garnish
3 Tbs. fresh lemon juice
1/4 tsp. pure vanilla extract

Nutritional Information

  • Nutritional Sample Size 1/2 cup
  • Calories (kcal) : 360
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 60
  • Sodium (mg): 45
  • Carbohydrates (g): 27
  • Sugar (g): 25
  • Protein (g): 8


In a large bowl, vigorously whisk all of the ingredients by hand until almost smooth. (Some persistent clumps of mascarpone may remain.) Transfer to a large liquid measuring cup (the spout is handy for pouring) or a bowl. Cover and refrigerate for at least 4 hours and up to 1 day.

Stir the mixture, then churn it in an ice cream maker according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream. Transfer to a metal loaf pan (preferably 9×5 inches), making sure to scrape in any lemon zest stuck to the paddle. Smooth the top, press a piece of plastic wrap directly on the surface, and cover tightly with foil. Freeze 4 hours for optimal consistency. If freezing for much longer, let sit at room temperature until scoopable before serving. Garnish each portion with a tuft of additional lemon zest, if desired.


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Reviews (1 review)

  • UpperQueenAnneRunner | 07/10/2017

    Refreshing, simple to make and delicious desert. I made this in an Italian gelato maker so probably a bit denser than if you use a standard ice cream machine. Great way to end summer bbq meal. I will definitely make this again.

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