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.]

Total Time:
8 hr 35 min
Prep:
15 min
Inactive:
8 hr 15 min
Cook:
5 min

Yield:
3 cups
Level:
Easy

Ingredients
  • 1 pound frozen blueberries, thawed
  • 1 tablespoon plus 1/3 cup honey
  • Two 3-inch-long sprigs fresh thyme
  • 2 cups chilled plain whole-milk Greek yogurt
  • 1/4 cup agave
  • 2 tablespoons fresh lemon juice
Directions
Watch how to make this recipe.
  • 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.

This recipe has been updated and may differ from what was originally published or broadcasted.


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    This recipe is featured in:

    Frozen Treats