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Limoncello Frozen Yogurt Cups

Baker Peabody By

When life hands you lemons…

Scoop them out and fill them with Limoncello Frozen Yogurt. That way the booze will make you feel better and the Yoplait Greek Yogurt will give you protein, it's a win-win in my eyes.

Fro-Yo is all the rage as of late. It’s not hard to make at home at all, yet they charge you an arm and a leg (and another arm) at the store. So why not learn to make it at home? It’s literally as easy as adding yogurt and sugar together and putting it in your ice cream machine.

Better yet add some booze to it and serve it up in colorful and bright lemon and orange cups, which are quite easy to make. Serving them in the citrus cups will be sure to wow your dinner guest and they will wrongly assume you slaved over making them (don’t tell them any different).

The yogurt is pretty easy to do, check out the recipe. But let me show you how to make the citrus cups. It’s best to use a paring knife, but when I went to make these, I discovered I don’t own a paring knife. Oops. Guess I know what I’m buying next. You can use a regular chef knife, as I did a steak knife, just be careful as most people like to keep their fingers.

To make the Citrus Cups:


Limoncello Frozen Yogurt

Cut the citrus (in this case a lemon) in half. Use a knife to cut around the edges to help loosen the membrane.


Limoncello Frozen Yogurt

Scoop out the insides with a spoon. You can use your fingers to remove any membrane.


Limoncello Frozen Yogurt

Slice the bottom of the citrus so that it will sit flat.


Limoncello Frozen Yogurt

Fill with frozen yogurt and freeze for two hours. Serve with some zest for garnish.

So now you know how to make citrus cups and your dessert presentations can be that much more festive.



Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.


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