Blueberry frozen yogurt
I’m getting kinda desperate for warm weather. Warm, sunny weather to be exact. And sitting on the deck in the sun, and opening the windows, and putting my sweaters away once and for all. But since I can’t control what Mother Nature’s dishing out, I decided to soothe myself with this frozen yogurt instead. I’m so glad I did because the blueberries are total rock stars, despite the fact that they started out sitting in a bag in my freezer. This is definitely a taste of summer. Yum.
Recipe: Blueberry Frozen Yogurt
(from Simply Recipes; my changes are in italics)
3 c. of fresh blueberries or 1 lb. of frozen
3 Tbsp. fresh lemon juice (about 1 lemon)
3/4 – 1 c. sugar (I used 3/4 c.)
1/4 tsp. salt
1/8 tsp. cinnamon
1 1/2 c. plain yogurt (I used vanilla Greek yogurt.)
1/2 c. whole milk
Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes. Pour into a food processor and pulse a few times, then pour back into the saucepan.
Fill a large bowl (big enough to hold the pan) with ice water and sit pan inside it. This will help speed up the chilling process. Stir in the yogurt and milk until completely incorporated. Chill the mixture until completely cold.
Pour the yogurt mixture into your ice cream maker and process according to manufacturer’s instructions. Serve immediately (it will be soft) or let it firm up in the freezer.
Make about 1 quart.