BLUEBERRY FROZEN YOGURT
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.
Provided by Giada De Laurentiis
Categories dessert
Time 10h35m
Yield 3 cups
Number Of Ingredients 6
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.
GREEK YOGURT WITH BLUEBERRIES AND HONEY
Steps:
- Mix ingredients in a bowl and enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 76 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BLUEBERRY PASTRIES WITH LEMON YOGURT FROSTING
Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and drizzled with a yogurt glaze.
Provided by Chloe, Olivia, and Nicholas Tsakiris
Yield Makes 3
Number Of Ingredients 11
Steps:
- Make the pastries: In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice. Use the back of a wooden spoon to crush the blueberries and then bring the mixture to a boil. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from the heat and let cool completely.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut the puff pastry sheet into six equal squares. On three of the squares, brush beaten egg on the outside edges of the square and spoon blueberry filling throughout the middle. Top each square with the remaining pieces of pastry. Press the edges together and then seal with a fork. Transfer to the baking sheet and brush the tops with beaten egg. Bake for 15 to 20 minutes, until the pastry browns and puffs up.
- Whisk the yogurt, honey, lemon juice, and vanilla together in a small bowl. Drizzle over the pastries and top with the freeze-dried blueberries and fresh mint. Serve.
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