Triple Citrus Blueberry Frozen Yogurt Cups Recipes

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.

FROZEN YOGURT GRANOLA CUPS RECIPE BY TASTY

Steps:

• Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted.
• In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine.
• Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom.
• Top each cup with about 1.5 ounces (45g or ⅓ of a single-serving container) of yogurt.
• Top each cup with strawberries, blueberries and dark chocolate chunks.
• Cover tightly with foil and freeze for at least 2 hours.
• Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack.
• Enjoy!

FROZEN LEMON YOGURT

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.,

TRIPLE CITRUS BLUEBERRY FROZEN YOGURT CUPS

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.

FROYO FRUIT CUPS RECIPE BY TASTY

Steps:

• Arrange 12 cupcake liners in a muffin tin.
• Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
• Top with blueberries and raspberries.
• Freeze for at least two hours.
• Remove cupcake liners before serving.
• Enjoy!

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).