{Left image courtesy Elle Magazine // Right image by me}

I have been meaning to share this frozen lime yogurt recipe with y'all after making it this last week, and there's no time like the present...especially since I am presently sitting smack dab in the middle of a desert. I have been craving this super easy-to-make chilled concoction like woah. I've got another bowl full of limes waiting to be squeezed and made into this amazing (and fairly guilt-free) treat when I get back to Austin. This time, I won't be skipping the graham cracker crust....nom nom nom.

4 c simple syrup (*I used 1 1/4 c and I thought it was definitely sweet enough)
1 1/4 c lime juice, strained
1 1/4 c Greek yogurt (*I used Chobani non-fat vanilla)
3/4 c sour cream (*I used regular sour cream)

1. Puree all ingredients together in a blender for 1 minute.
2. Churn in an ice cream maker according to manufacturer’s instructions and then freeze.
3.  To complete dish, spread a thin layer of meringue (recipe at ELLE.com/living) on the side of a bowl. Gently apply flame using a blowtorch (*Really?! This got me laughing a bit...guess us mere peasants sans culinary blowtorches have to skip this step. I'll save that job for Son of a Gun). Place a small amount of graham cracker crumble (below) underneath and next to yogurt. Microplane lime zest for garnish.


1 c all-purpose flour
1 c light brown sugar
1 c granulated sugar
1 c graham cracker crumbs
1/2 lb of butter


1. Mix dry ingredients, and cut in 1/2 lb of butter; mix with hands.
2. Bake at 350°F for 10 minutes. Rotate and repeat.
3.  Let cool slightly, and crumble


1 c egg whites
1 3/4 c sugar
1/2 tsp salt


1. Whisk ingredients in a bowl and set over a double boiler until mixture reaches 120 degrees F˚.
2. Transfer to a KitchenAid mixer and whisk on high speed until thick and glossy.
3.  Chill.