In a small bowl whisk together
Large Eggs (3)
Granulated Sugar (1/3 cup)
, zest and juice of a
Salt (1 pinch)
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.
Remove from heat and place in the fridge while proceeding.
Heavy Cream (1/2 cup)
until firm peaks hold. Place in the fridge until ready to use.
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.
Low-Fat Vanilla Greek Yogurt (2/3 cup)
Fold whipped cream into egg mixture until combined.
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.