Blueberry Frozen Yogurt
Sicoly Blueberry Frozen Yogurt
Who knew frozen yogurt could be so easy to make at home, without an ice cream maker? This is the perfect go-to healthy treat this summer. Refreshing and seriously… way too simple.
The yogurt and frozen blueberries make a delicious combo, but the frozen blueberries steal the show in this treat. You could swap them out for any frozen berry of your choice, but we highly recommend starting with blueberries. You can’t go wrong with blueberries.
If you’re feeling fancy or you have cacao nibs on hand, add them in! They give a nice crunch and a chocolatey flavor without all the sugar.
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
- 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.