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Blueberry Frozen Yogurt

closeup of frozen yogurt in bowl with blueberriesThis recipe makes a healthy and refreshing treat on a hot day.

ADC’s Health Risk Management Department found this blueberry recipe on Foodily that you can enjoy throughout the summer.

Blueberry Frozen Yogurt Recipe
By Simply Recipe

Makes about 1 quart or 8 (1/2 cup) servings

You can use either fresh or frozen blueberries, though you might want to lean to the frozen as you are going to freeze them anyway, and the frozen berries are usually cheaper. The tartness of the yogurt seems to just intensify the flavor of the blueberries, and a little cinnamon adds a touch of spice.

Ingredients

3 cups fresh or frozen blueberries (about 1.5lb)
3 Tbsp lemon juice
¾ cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
¼ teaspoon salt
1/8 teaspoon cinnamon
1 ½ cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute ¼ cup of it with heavy whipping cream)
½ cup whole milk

Instructions

  1. 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.If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you’ll have pieces of blueberries which can add flavorful texture to the frozen yogurt.
  2. Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
  3. Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

Nutritional Information Per Serving

Calories: 145
Carbohydrates: 23.4g
Cholesterol: 115 mg
Fat: 1.4g
Saturated Fat: .8g
Fiber: 1.4g
Sodium: 112mg
Protein: 3.5g