Hot summer months practically beg for homemade blueberry frozen yogurt. Here’s a quick, no fail recipe your family will love.
1 can Oregon Fruit Blueberries, drained (reserving ½ cup syrup) and mashed
4 cups Greek yogurt
In a saucepan, cook blueberries and syrup over medium-low heat until sauce starts to thicken. Strain through a fine mesh sieve to remove any pieces of blueberry skin. Stir the syrup into the yogurt until completely incorporated. Place the yogurt mixture in the fridge until completely cool, about two hours. Freeze in ice cream machine according to manufacturer’s directions. Scoop and serve.Makes 4-8 servings, depending on your idea of an ice cream serving.
Recipe adapted from “The Family Kitchen“.Tags: Blueberries