Blueberry Frozen Yogurt
- 3 cups Greek yogurt (whole or 2 percent)
- 1-½ cups sugar
- 6 cups frozen or fresh blueberries
- 1 Tablespoon Crème de Cassis, Grand Marnier or pure vanilla extract
Add yogurt, sugar and blueberries to your blender and blend until smooth. If you’re using frozen berries, it may take a little coaxing to get them all blended. If it doesn’t “want” to blend, shut off the blender and move the contents around a little with a wooden spoon or spatula. Remove the spoon, replace the lid and blend again.
If a smooth product is desired, pour and force the yogurt base through a stainless steel, fine mesh strainer. It will take a while, so be prepared! If you like a more rustic yogurt with bits of blueberry and seeds throughout, skip the straining. Either way, you need to refrigerate the base for 2-4 hours prior to freezing.
Pour the yogurt base into your ice cream maker and process according to manufacturer’s instructions. (In my Cuisinart ice cream maker, it took 25 minutes and was ready to serve immediately.) Transfer to a freezer-safe container with a lid. This makes about two quarts.
If you have any yogurt left over, store it tightly packed in the freezer with a piece of plastic wrap laid directly on the surface of the frozen yogurt.
To serve as we did for The Evil Genius’s birthday, lay a warm crepe on a plate. Add a scoop of blueberry frozen yogurt to the bottom left corner of the crepe. Fold the right half of the crepe left over the scoop of yogurt. Fold the top quarter down over the scoop. Top with a sprinkle of confectioners’ sugar or a dollop of blueberry compote or blueberry sauce.
Of course, you can skip all that folderol and pile the scoops on top of a cone. One way or the other, you’re in for a deceptively healthy treat!
