Key Lime Frozen Yogurt

4 cups plain greek style 2% yogurt*
3/4 cup sugar
zest of 2 key limes
1 tablespoon key lime juice

Mix together all of the ingredients until the sugar dissolves. Pour into a ice cream maker and churn until thick, about 30 minutes. Freeze in a freeze safer container or serve immediately for a more “soft serve” style treat.

*I’ve heard you can make greek-style yogurt-which is thick like sour cream- by straining a double amount of regular yogurt overnight but I haven’t tried it. You could also use full fat greek style yogurt here but 2% makes an extremely rich and creamy frozen yogurt and has a fraction of the total fat content.

My thoughts:

Due to some quirk in the universe, I often am able to find key limes (at Trader Joe’s, Whole Foods or H Mart) for less than the the cost of the more common Persian limes. Normally I just use them as I would a regular lime, but some times their slightly tarter flavor needs a place to shine. I’ve made a myriad of key lime recipes: the ubiquitous pies (both with and without coconut), sherbet, fruit salads, and even bread and curd but I think one of my favorite things to make with key limes is frozen yogurt. Homemade frozen yogurt is a thousand times better than what you can get at a store: the perfect balance of creamy and tangy and the texture is phenomenal. The tart key limes really bring out the tartness in the yogurt without being over powering. I also think regular limes or even oranges or tangerines would be a good substitute for the key limes if you don’t have my luck in finding them.

Note: a couple of people have emailed me about the straining the yogurt option saying that it was a cheaper alternative to the greek yogurt that works just as well. Since I haven’t tried it, I don’t know if it works just as well. However, I am not entirely convinced that it is cheaper to strain your own. I bought (store brand) greek-style yogurt for $3 for 16 oz, so the total for the recipe was $6. A 32 oz container of regular plain (store brand) yogurt was $3.50. Since you’d have to buy twice the amount of regular yogurt to make faux greek-style yogurt, your total for this recipe would be $7. This means that straining the yogurt yourself is both more expensive and more work. I’d only substitute strained yogurt if I could no longer find the greek-style. Using the greek-style yogurt I went from opening the container to eating frozen yogurt in less than 40 minutes and saved a dollar. Of course, prices might vary depending where you live, but I did do my price comparisons at two national chains.


  1. Not often I get to describe a blog as delicious; for this one it would definitely fit.

    I believe this is the most interesting presentation of a blog devoted to food that I’ve seen.

    Perhaps some time when I’m in Baltimore we can sample the fare. I recall a great bakery in Little Italy; they have all you can eat pastries and coffee. And I love The Blue Moon Cafe in Fells Point. I hope it’s still there.

    Sorry, got a bit sidetracked there. Wanted to let you know I’ve included you in the newest edition of A Hitchhiker’s Guide To The Blogosphere.

    Should you have an opportunity to have a look at The Gonzo Papers I’ll look forward to see what you think. I definitely feel another food post cooking.


  2. I love key lime and I bet it is great as frozen yogurt. For info I have tried the straining method for a cheaper version of Greek yogurt and it works great, you just have to decide earlier that you want to make frozen yogurt. I used Dave Leibovitz’s recipe for the Pinkberry like vanilla frozen yogurt and it turned out rich and delicious. I can’t wait to try your version… great for dog days here in Hampton Roads!

  3. I just love lime… it’s by far my most favorite of the citrus family.

    This frozen yogurt is a dream to me!

    I love the flecks of color all throughout!

  4. Deborah: I haven’t seen Dave Leibovitz’s recipe yet. It must be fairly similar, frozen yogurt is the easiest thing to make.
    Let me know what you think if you make this recipe!

    Also: you are not the only one extolling the virtues of straining your own yogurt. I added a note to the recipe addressing it.

  5. What a well written post and what a beautiful shot. I wish my ice creams came out as well as yours apparently do!

  6. I strain plain yogurt for my son and it reduced by more than half sometimes…if you get a batch that has a ton of whey in it.

    So I believe you’re actually saving tons of money (and the 8 hours it takes the yogurt to drain) with the $3 Greek style!


  7. oh wow, this is a definite ‘must try’ especially this summer. We just made our first batch of homemade ice cream yesterday, so this will be next 😉

    beautiful photograph!

  8. When I was little We had a key lime tree in our back yard. I wish I had one now.
    This frozen yogurt is so pretty with the little flecks of green! I’m cooling of just thinking about how yummy this must be.

  9. I, too, have experienced the lower-priced key limes in my area. I don’t understand it, but make no mistake, I have no complaints.

    This looks tasty, but where do I find plain 2% greek-style yogurt?

  10. Patrick: I bought it at Trader Joe’s but I’ve heard Super Fresh and some Safeways have it. And Whole Foods. A popular brand is Fage.

  11. no idea where to find greek style yogurt here in trinidad so i may have to try the straining method 🙂 this sounds delightful!

  12. We’re about to plant a lime tree in our garden, so I’ll keep this recipe to try out as soon as the limes come…thanks!

  13. oh man! this looks incredible!

  14. oh, and one way to save money is to make your own yogurt. i make my own and then strain it myself for homemade greek-style yogurt. you do have to plan ahead, however, and make two batches to work this recipe.

  15. There was atime I was making my own yogurt,because I missed the texture of European style one but then I found Fage greek yogurt and I stopped making my own. I don’t strain it either when I make frozen yogurt and I agree that it saves time and money.
    Great recipe!

  16. This looks amazing and refreshing! I am with you on the Greek yogurt train – you can even use a non-fat version that is cremier than regular full fat yogurt, and you can strain regular yogurt to make Greek yogurt but you can’t do it with non-fat plain yogurt very well – so that is the draw back – fat content!

  17. First, let me say that I’m in love with your blog.

    Second, I made this last week and it was DELICIOUS! I served it over fresh blackberries and the flavors do very nicely together.


  18. You know, the other day I couldn’t even find persian limes in the grocery store? Several stores: all they had were key limes…I thought it was the oddest thing…maybe it has to do with what the growing seasons are? Anyways, I was quite disappointed cause I wasn’t sure key limes would work as a garnish for my Cape Codders…