While traveling in Portland last week for business I found myself in a Ben and Jerry’s Ice Cream Shop drawn in by the sign featuring Greek Frozen Yogurt. Greek Yogurt is all the rage right now because the fat free version is so creamy and delicious and packed with protein. I eat it almost every day. I recently tried a new frozen novelty made with this great product. I enjoyed it very much and it was only 70 calories. What I had at B&J’s was not this I am sure. I don’t even want to know how many calories it was. The flavor was Banana with Peanut Butter Swirl and the Swirl was just delicious candy all through my virtuous Greek Yogurt. This was a bad thing for me to discover. I do not need anymore new ice cream varieties that call my name on a daily basis.
I decided to try to make something healthy and I came up with a delicious, easy, fast dessert that just might keep me out of Ben and Jerry’s.
Blueberry Greek Frozen Yogurt
Take a can of Oregon Fruit Blueberries and freeze for about an hour. Open on both ends and push the contents into the food processor. Blend with 1 cup of non-fat Greek Yogurt, the zest and juice of one lemon. Process until combined. Put into a shallow glass dish and freeze for about 30 minutes. At this point you can scoop it out and eat it. If you want to eat it later, scrape with a fork every 30 minutes like you would for a granita. This keeps it from freezing rock hard. If you forget about it, just let it thaw on the counter for a few minutes. The color is beautiful and it has the texture of a sorbet with protein! You can whip this up with ingredients you have on hand which just might prevent a late night run to the local ice cream shop.Tags: Blueberries, Frozen Yogurt, Granita, Greek Yogurt, Sorbet