Recipes

Meatless Monday: Blueberry Frozen Yogurt

Polish off your evening meal with this easy to prepare blueberry frozen yogurt. It’s made with only four ingredients—frozen fruit, yogurt, maple syrup, lemon juice. You don’t even need an ice cream maker. Just place your ingredients into a food processor, blend and you’ll have a delicious dessert in no time!
This recipe won’t only satisfy your sweet tooth. Recent research shows adding yogurt to your diet may help stave off high blood pressure and diabetes. And blueberries are little nutritional powerhouses, with studies suggesting protective properties against heart disease and Alzheimer’s.
Blueberry Frozen Yogurt
3-1/2 cups frozen blueberries
2/3 cup low-fat yogurt
2-1/2 tablespoons maple syrup (for a sweeter frozen yogurt, add a tiny bit more)
1 tablespoon lemon juice
Place frozen blueberries in a food processor, gradually add yogurt, maple syrup and lemon juice, and blend until smooth. (If you want, you can eat this immediately like a soft serve.) For frozen yogurt you can scoop like ice cream, chill the entire bowl in the freezer for 30 to 45 minutes. Serves 4
Cooking Tips:

  • We used frozen wild blueberries for this recipe, which gave the frozen yogurt the lovely purple color you see in the picture, but this recipe will work with just about any frozen fruit.
  • To get the perfect scoop, freeze the mixture for 30 to 45 minutes. You can eat it right after you blend it, but the consistency will be somewhat soft and runny. But more is not good in this case; don’t not freeze for longer than 45 minutes, or you’ll find a solid block of frozen blueberries.
  • We used plain, low-fat yogurt for this recipe, but feel free to use whatever you prefer. For a stronger yogurt taste, add 1 cup of yogurt instead of 2/3 cup.
  • Make sure the blueberries are frozen when you first blend, or the consistency may be off.
Related:
Meatless Monday: Couscous Stuffed Acorn Squash

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