BLUEBERRY FROZEN YOGURT
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT2h35m
Yield 1 quart
Number Of Ingredients 5
Steps:
- A full 24 hours before you make your frozen yogurt, place your ice cream insert into the freezer.
- Add the sugar, vanilla, blueberries and lemon juice to a saucepan over medium heat and stir well. Press the berries with the back of a wooden spoon so the berries burst. When the sugar has dissolved, remove from the heat. Let cool then refrigerate until well chilled, about 2 hours.
- Add the chilled berry mixture to a food processor. Pulse until smooth, then add the yogurt and continue to blend until completely mixed.
- Turn your ice cream machine on and pour in the yogurt mixture. Churn until the mixture looks slushy, like soft serve, 12 to 15 minutes. Cover with plastic wrap and place in the freezer for several hours until it's scoopable.
SWIRLED BLUEBERRY FROZEN YOGURT
A silky homemade sauce is anything but vanilla when it comes to topping a scoop. These are the touches that make celebrations extra special. -Christina Seremetis, Rockland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the blueberries, sugar and walnuts; let stand for 15 minutes., In a large container, layer a third of the frozen yogurt and half of the blueberry mixture. Repeat layers. Top with remaining frozen yogurt. Swirl mixture; freeze until firm., In a small saucepan, combine the chocolate, milk and vanilla. Cook and stir over low heat until chocolate is melted. Serve with frozen yogurt.
Nutrition Facts : Calories 221 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY FROZEN YOGURT
This is a lowfat recipe for frozen yogurt. You can use any berry you like. I used 1/2 cup sugar, and it turned out very sweet. Use between 1/4 and 1/2 cup of sugar, depending on how sweet you like it.
Provided by Jennifer R
Categories Frozen Desserts
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend blueberries and milk in blender until blueberries are fully mixed.
- Strain blueberry milk to remove blueberry skin/seeds. I use cheesecloth, but a mesh strainer would work, too.
- Mix the blueberry milk, sugar, and yogurt together by using a hand mixer. Mix on medium for 1 - 2 minutes, until completely blended.
- Place in freezer for 20 minutes, then pour into ice cream machine and freeze according to its directions.
- This will be a soft serve yogurt when done. You can freeze it in your freezer for 2 hours if you want a firmer frozen yogurt.
BLUEBERRY FROZEN YOGURT
When I wrote my first book on desserts, I told the story of the blueberry bush my father planted when I was growing up, which was an early lesson in disappointment (there were many more to come, but that was the first). As soon as the berries would ripen, the wily and evil blackbirds would come and snag any and all berries before I got to taste even one. When I returned home about a year ago, my sister had just sold the house and was moving away, and I noticed that the lonely berry bush was still there. And still devoid of berries. Although I gave up hope a long time ago, I considered warning the family moving in not to get their hopes up for any ripe blueberries. But I decided to let them find out on their own. They'll learn the same lesson I did, and end up buying blueberries at the store, where the blackbirds can't get them. Hopefully they'll spare themselves the disappointment of a life as unfulfilled as mine, devoid of homegrown blueberries.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- In a blender or food processor, blend together the yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds. Stir in the kirsch and lemon juice. Chill for 1 hour.
- Freeze in your ice cream maker according to the manufacturer's instructions.
- To make a richer version, substitute 1 1/2 cups (360 g) of Greek-style yogurt or Strained Yogurt (page 49) for the plain yogurt.
- To make Raspberry Frozen Yogurt, purée 2 cups (480 g) plain whole-milk yogurt, 3/4 cup (150 g) sugar and 2 cups (240 g) fresh or frozen raspberries with 1 teaspoon freshly squeezed lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour, then freeze in your ice cream maker.
- Serve scoops of Blueberry Frozen Yogurt in Honey-Cornmeal Ice Cream Cones (page 230).
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- Mix together your chilled blueberry mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoopable consistency.
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#weeknight #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #5-ingredients-or-less #desserts #fruit #american #easy #dinner-party #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #berries #blueberries
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