Blueberry Frozen Yogurt
Submitted by happyzhangbo
Fresh or frozen blueberries blend with low-fat yogurt, milk, and vanilla into smooth, tangy frozen yogurt that tastes like summer in a bowl. No ice cream maker needed if you freeze and stir.
YIELD
4 servingsPREP
5 minCOOK
0 minREADY
25 minThis frozen yogurt delivers all the creamy satisfaction of ice cream with a fraction of the fat. Blueberries stain everything purple and add bright, fruity sweetness that cuts through the yogurt’s tang. The ice cream maker churns it smooth in 25 minutes, but you can also freeze the mixture in a shallow pan and stir it every hour for a softer, scoopable texture.
Kitchen Tips
- Freeze before churning: The 20-minute pre-freeze gets the mixture cold enough that your ice cream maker can work efficiently. Skip this step and you’ll end up with slush.
- Fresh or frozen works: Frozen blueberries actually make the yogurt thicker and icier, which some people prefer. Fresh berries create a smoother, lighter texture.
- Sugar is optional: The recipe includes ¼ cup sugar, but if your blueberry yogurt is already sweetened, you can skip it or cut it in half.
Variations
- Swap blueberries for strawberries, raspberries, or mixed berries
- Add 2 tablespoons of honey instead of sugar for a floral sweetness
- Fold in mini chocolate chips or crushed graham crackers after churning
Ingredients
Directions
Blend blueberries, vanilla extract and milk in food processor until blueberries are fully mixed.
Mix in the blueberry milk, yogurt and sugar (optional) together for 2 minutes, until completely blended.
Place in freezer for 20 minutes, then pour into ice cream maker and freeze according to its directions, 20 to 25 minutes.
Serve or you can freeze it before serving.
Comments
That's a fabulous color; the recipe looks really good too! :)