Cooking Instructions
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Step 1
In a small bowl whisk together
Large Eggs (3)
,
Granulated Sugar (1/3 cup)
, zest and juice of a
Lemon (1)
, and
Salt (1 pinch)
.
Step 2
Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until the mixture registers 170 degrees F (77 degrees C), for about 4 minutes.
Step 3
Remove from heat and place in the fridge while proceeding.
Step 4
Whip
Heavy Cream (1/2 cup)
until firm peaks hold. Place in the fridge until ready to use.
Step 5
Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool or room temperature to the touch, for about 4 minutes.
Step 6
Stir in
Low-Fat Vanilla Greek Yogurt (2/3 cup)
until combined.
Step 7
Fold whipped cream into egg mixture until combined.
Step 8
Divide evenly into eight 80 ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen them slightly before pulling the popsicles out.
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