Frozen Blackberry Yogurt Recipes

BLACKBERRY FROZEN YOGURT

Blackberry Frozen Yogurt image

You could also use boysenberries, raspberries or strawberries for this delicious dessert. - Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla extract
4 cups fat-free frozen vanilla yogurt

Steps:

In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth., In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,

Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Blackberry Frozen Yogurt Pie With Cracker Crust image

Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.

Provided by Dawn Perry

Categories pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

6 ounces/170 grams Ritz crackers or saltines (about 50 crackers)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
6 ounces/170 grams fresh or frozen blackberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 cup/240 milliliters heavy cream
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters full-fat Greek Yogurt

Steps:

Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

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