3 Ingredient Blueberry Frozen Yogurt Food

BLUEBERRY FROZEN YOGURT

Steps:

• 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.
• 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.
• 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.

3-INGREDIENT BLUEBERRY FROZEN YOGURT

Steps:

• Blend all ingredients together in a food processor. Eat right away.
• If you want it to be scoopable, you can freeze the mixture for about an hour. Bring it out of the freezer and let it thaw for a few minutes before scooping.

THREE INGREDIENT BLUEBERRY FROZEN YOGURT

Steps:

• In a small sauce pan, mix the blueberries and sugar. Cook on low heat for about 10 minutes or until bubbling.
• Remove from the heat and keep chilled in the refrigerator for a few hours or overnight.
• In a large bowl, mix together the blueberry mixture with the yogurt. Add to your ice cream maker and prepare according to the manufacturers instructions.

BLUEBERRY FROZEN YOGURT

Steps:

• In a blender or food processor, blend together the yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds. Stir in the kirsch and lemon juice. Chill for 1 hour.
• Freeze in your ice cream maker according to the manufacturer's instructions.
• To make a richer version, substitute 1 1/2 cups (360 g) of Greek-style yogurt or Strained Yogurt (page 49) for the plain yogurt.
• To make Raspberry Frozen Yogurt, purée 2 cups (480 g) plain whole-milk yogurt, 3/4 cup (150 g) sugar and 2 cups (240 g) fresh or frozen raspberries with 1 teaspoon freshly squeezed lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour, then freeze in your ice cream maker.
• Serve scoops of Blueberry Frozen Yogurt in Honey-Cornmeal Ice Cream Cones (page 230).

BLUEBERRY FROZEN YOGURT

Steps:

• Blend blueberries and milk in blender until blueberries are fully mixed.
• Strain blueberry milk to remove blueberry skin/seeds. I use cheesecloth, but a mesh strainer would work, too.
• Mix the blueberry milk, sugar, and yogurt together by using a hand mixer. Mix on medium for 1 - 2 minutes, until completely blended.
• Place in freezer for 20 minutes, then pour into ice cream machine and freeze according to its directions.
• This will be a soft serve yogurt when done. You can freeze it in your freezer for 2 hours if you want a firmer frozen yogurt.