In a bowl, whisk together yogurt, lemonade concentrate, half-and-half, lemon juice, and sugar until sugar is dissolved.
Chill until cold, about 30 minutes.
Freeze mixture in an ice cream maker (1½-qt. capacity) according to manufacturer’s instructions, until motor stops or dasher is hard to turn. Transfer to an airtight container and freeze until firm enough to scoop, about 2 hours.
Recipe For Easy Breakfast Casserole with Sausage Hashbrowns and Eggs - This easy cheesy breakfast casserole is overflowing with sausage, eggs and hash browns. And it can be easily made the night before and baked the next day for breakfast.
Parmesan Crusted Baked Pork Chops | Creations by Kara