This blueberry frozen yogurt is easy to make and surprisingly good for you. It’s not overly sweet but thoroughly delicious and perfect for a summer’s day.
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I know I’ve mentioned a few of the food holidays that have taken place in the last couple months ad shared a few related recipes. In general I find the idea all a bit weird – who decides these things? Do people really eat more of whatever it is on that day? Or what else is meant to happen – are there parties in celebration?
However, some of them – particularly some of the ‘month’ celebrations – fit with the time of year, like grilled cheese month in April when the weather’s a bit mixed, so you still needed some comfort food, and BBQ month in May as it’s warming up and it feels like time to fire up the grill.
Also, they can simply be a good excuse to enjoy something delicious. This Thursday’s day is one that fits both – frozen yogurt. I decided to make blueberry frozen yogurt in honor of the day, and it was definitely an excuse worth making.
Just look at the beautiful color, which is just a hint of the tastiness to come.
This is both incredibly easy and delicious, plus surprisingly good for you as it’s packed with blueberries and I used some orange juice and only a little agave syrup to sweeten it. It’s not overly sweet, and for some tastes you may want to sweeten it a bit more. But to me this is great as it is, and it has been toddler approved and is frequently requested in my house at least.
How to make blueberry frozen yogurt
Calling it a recipe almost feels a stretch as all you do is:
- throw everything in the blender,
- pour it into a container and freeze. You can stir it now and then as it freezes to lighten a little.
It does go really hard and need a bit of time to warm before serving which I’m not sure would be better if you had an ice cream maker or not, but hey, this way is easy and I can (usually) cope with a little wait to scoop it out. Plus, it’s a good excuse to make it again and experiment with mixing it more.
I used frozen blueberries as they are both generally a bit cheaper and easier all round in this – you don’t need to worry about using them up before they shrivel, you can get them out of season, plus they help the mixture along the freezing process a little.
I used wild blueberries (as used in my wild blueberry and apple crumble smoothie bowl). They give a deeper purple color and have a nice flavor, but ‘normal’ blueberries will be fine as well.
I had thought the orange might come through a little more, but it’s so tasty I really wasn’t worried. I’m sure as this is posted, I’d happily have some as I’ll be part way through the second of two very long flights with a toddler, but it’ll have to wait. Possibly until we get home, as I don’t know what Malaysia and our other stops will have in store for us.
But it will no doubt taste all the better for it when we get back. I suspect I’ll be having demands for more a few times over the summer, and I will definitely be joining in.
This blueberry frozen yogurt makes for a great summertime treat, and is one that you don’t need to feel guilty about given the ingredients. It’s a beautiful color and tastes great as well – lots of blueberry goodness that’s lovely and smooth as well.
Try these other frozen treats:
- Watermelon sorbet
- No churn roasted strawberry ice cream
- Mango paletas (ice pops)
- Plus get more summer recipes in the archives.
Blueberry frozen yoghurt
- 3/4 cup plain yogurt 180ml
- 1 1/2 cups frozen blueberries suggest wild for more vibrant color
- 1/2 orange juice and zest ie from 1/2 orange
- 1 tbsp agave syrup
- Blend all of the ingredients together until smooth then transfer to a container and freeze for at least 6 hours. If you have not used frozen blueberries, you will probably need to stir the mixture once or twice after 1-2 hour intervals to mix in the bits that have frozen.
- When you want to serve it, you’ll need to take it out a good 15mins or so ahead of time to allow it defrost a bit to be able to serve.
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