Blueberry Frozen Yogurt
Yield : 1 quart
1/2 cup granulated sugar
1 tsp. pure vanilla extract
1-12 ounce bag frozen blueberries
juice of 1/2 lemon
1 tsp. lemon zest
2 cups plain 2% milk fat Greek yogurt
Ice cream maker
- In a medium saucepan, combine the sugar, vanilla, blueberries, juice of lemon, and lemon zest. Turn heat to medium. Cook, stirring occasionally until sugar has dissolved. Press the berries with the spoon to burst them. Remove from heat.
- Pour mixture into a container, and refrigerate until chilled, about 2 hours.
- Once the mixture is well chilled, add to a food processor and pulse until smooth. Add in the yogurt and continue to process until well blended.
- Freeze in your ice cream maker, according to manufacturers directions. Once the consistency of soft serve, spoon into container with cover and freeze for several hours.