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.
QUICK BLUEBERRY FROZEN YOGURT
This is a soft-serve treat made with 4 simple ingredients!
Provided by Lisa Lin
Time 5m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 serving, Calories 110 kcal, Carbohydrate 28 g, Protein 1 g, Fat 0.5 g, Sodium 3.5 mg, Fiber 3.2 g, Sugar 21 g
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
This is a lowfat recipe for frozen yogurt. You can use any berry you like. I used 1/2 cup sugar, and it turned out very sweet. Use between 1/4 and 1/2 cup of sugar, depending on how sweet you like it.
Provided by Jennifer R
Categories Frozen Desserts
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 4
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.
FROZEN BLUEBERRY YOGURT POPS
Try refreshing Frozen Blueberry Yogurt Pops from Ocean Spray for a treat the whole family can enjoy all summer long.
Provided by Ocean Spray
Categories Trusted Brands: Recipes and Tips Ocean Spray®
Time 2h5m
Yield 8
Number Of Ingredients 4
Steps:
- Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
- Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
- To serve, dip outsides of molds into warm water to loosen.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.4 g, Cholesterol 0.5 mg, Protein 0.9 g, Sodium 15.3 mg, Sugar 1.8 g
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