Blueberry Frozen Yogurt Recipes

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.

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.

QUICK BLUEBERRY FROZEN YOGURT

Steps:

• Place all ingredients in a food processor and blend until smooth. You can eat this straight away like a soft serve.
• If you want frozen yogurt you can scoop up like ice cream, chill the entire bowl in the freezer for 30 to 45 minutes. DO NOT leave the frozen yogurt in the freezer any longer as it will freeze into a large brick.

SWIRLED BLUEBERRY FROZEN YOGURT

Steps:

• In a small bowl, combine the blueberries, sugar and walnuts; let stand for 15 minutes., In a large container, layer a third of the frozen yogurt and half of the blueberry mixture. Repeat layers. Top with remaining frozen yogurt. Swirl mixture; freeze until firm., In a small saucepan, combine the chocolate, milk and vanilla. Cook and stir over low heat until chocolate is melted. Serve with frozen yogurt.

BLUEBERRY FROZEN YOGURT

Steps:

• A full 24 hours before you make your frozen yogurt, place your ice cream insert into the freezer.
• Add the sugar, vanilla, blueberries and lemon juice to a saucepan over medium heat and stir well. Press the berries with the back of a wooden spoon so the berries burst. When the sugar has dissolved, remove from the heat. Let cool then refrigerate until well chilled, about 2 hours.
• Add the chilled berry mixture to a food processor. Pulse until smooth, then add the yogurt and continue to blend until completely mixed.
• Turn your ice cream machine on and pour in the yogurt mixture. Churn until the mixture looks slushy, like soft serve, 12 to 15 minutes. Cover with plastic wrap and place in the freezer for several hours until it's scoopable.

BLUEBERRY YOGURT PARFAIT

Steps:

• Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
• Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

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.