Swirled Blueberry Frozen Yogurt Food

BLUEBERRY FROZEN YOGURT

Steps:

• Pick through your blueberries and discard any bad berries, stems or debris. In a medium saucepan, combine the blueberries, honey, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice and salt. Bring the mixture to a simmer over medium heat. Reduce the heat to a gentle simmer, then cook, stirring occasionally, for 15 minutes.
• Optional step: For a smooth consistency, strain the mixture through a fine mesh colander into a bowl. Mash the blueberries with the back of a large spoon in order to extract as much liquid as possible, then discard the mashed blueberries.
• Refrigerate the blueberry mixture until it is totally and completely chilled. You can speed up this process by placing it in the freezer, stirring every 10 minutes or so, for about 45 minutes.
• Mix together your chilled blueberry mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer's instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.

FROZEN BERRY & YOGURT SWIRLS

Steps:

• Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl., Top cups with foil; insert pop sticks through foil. Freeze until firm.

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.