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Blueberry Frozen Yogurt

Blueberry Frozen Yogurt
PREP TIME
15 min
COOK TIME
5 min
YIELDS
3 servings

When frozen as directed, the yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer’s instructions.

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Ingredients

1
lb(s) frozen blueberries, thawed
1
Tbsp + ⅓ cup honey
2
(3-inch-long) sprigs fresh thyme
2
cups chilled plain whole-milk Greek yogurt
¼
cup agave
2
Tbsp fresh lemon juice
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Directions

Notes

This recipe has been updated and may differ from what was originally published or broadcasted.

Step 1

Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.

Step 2

Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.

Step 3

Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

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