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.
BLUEBERRY FROZEN YOGURT
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT2h35m
Yield 1 quart
Number Of Ingredients 5
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.
TRIPLE CITRUS BLUEBERRY FROZEN YOGURT CUPS
A snack attack can happen anytime. Best to keep the freezer stocked with healthy, make-ahead treats like triple citrus blueberry frozen yogurt cups! No matter the temperature outside, you always have something cool and refreshing on hand. Triple citrus blueberry frozen yogurt cups are yummy, kid-friendly and contain both calcium (49 mg) and vitamin C (4 mg).
Provided by Food Network
Number Of Ingredients 8
Steps:
- Line 12 muffin cups with cupcake liners.*
- Reserve 6 tablespoons granola and spoon remaining granola onto bottom of cupcake liners.
- In a blender, combine yogurt, banana, honey, orange zest, lime zest and lemon zest and puree until blended.
- Stir in 1 cup blueberries.
- Spoon mixture over granola in cupcake liners, dividing evenly.
- Top with remaining 1 cup blueberries and reserved granola.
- Freeze until set, at least 4 hours.
FROZEN LEMON YOGURT
Wanting something with fewer calories, I tinkered with a lemon ice cream recipe until I liked what I tasted. This cool tangy treat is so refreshing! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,
Nutrition Facts : Calories 187 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
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