Blueberry frozen yogurt is a perennial favorite but it’s especially delightful in the middle of a hot summer day. Less rich than blueberry ice cream, with a bit of tang that’s more refreshing than biting.
Adapted from Leda Scheintaub | Cultured Foods For Your Kitchen | Rizzoli, 2014
Real blueberry frozen yogurt, like the recipe you’ll find here, is creamy, tangy, and full-bodied and contains few ingredients other than pure yogurt and something to sweeten and flavor it naturally. Though the fro-yo business has become a multi-million dollar affair, many products on the market are little more than junk food, loaded with hard-to-pronounce ingredients and unwholesome sweeteners and lacking in probiotic profile (and then you top them with gummy bears).–Leda Scheintaub
Blueberry Frozen Yogurt FAQs
Well, yes. Reduced-fat yogurt is more watery and quite a bit thinner than the full-fat stuff. You’ll find, first and foremost, that your fro-yo is icy rather than creamy. In full-fat yogurt, the extra fat replaces the water—fat freezes very differently. Deliciously differently, in fact. You’ll also find that reduced-fat frozen yogurt will freeze into a solid block very quickly.
Yes. One of our testers used lime juice in her blueberry frozen yogurt and was delighted with the flavor. You may not want the full 3 tablespoons. Start with less and adjust to taste.
Blueberry Frozen Yogurt
Homemade blueberry frozen yogurt will taste like the yogurt that went into it; make your own or use a good-quality brand for a truly cultured frozen dessert.
Combine the blueberries, honey, and lemon juice in a medium saucepan. (The exact amount of honey depends on how tart your blueberries and how sweet your sweet tooth.) Place over medium-low heat and cook until the blueberries soften and the syrup that forms starts to thicken, 10 to 20 minutes (if you’re using frozen blueberries, it may take a little longer).
Remove the pan from the heat, stir in the salt, and let cool to room temperature, about 45 minutes.
Dump the mixture into a blender, add the yogurt, and blend until fully incorporated. Taste and add more honey if needed, keeping in mind that your frozen yogurt will taste less sweet once frozen (cold mutes flavors). Place the blueberry frozen yogurt mixture in a resealable container with a lid, cover, and refrigerate until cold, at least 2 hours and up to 24 hours.
Process the mixture in an ice cream maker according to manufacturer’s instructions. Spoon into an airtight container and freeze for at least 2 hours to allow the texture to firm slightly before serving. (The frozen yogurt is best served within hours of churning but rest assured it will keep in the freezer for up to several days without turning into an impenetrable chunk of purple ice.)
Serving: 0.5cupCalories: 88kcal (4%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mg (3%)Sodium: 29mg (1%)Potassium: 132mg (4%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 81IU (2%)Vitamin C: 5mg (6%)Calcium: 77mg (8%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published June 11, 2015
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