It’s kind of hard to make ice cream healthy and have it still be really good. So I bring you frozen yogurt!
I love ice cream. Gelato. And frozen yogurt. What I don’t love is how unhealthy it is. Even frozen yogurt needs lots of sweetener to get it sweet enough, but then again, I think natural and Greek yogurt is really, really sour.
I happened to find myself with a ton of blueberries and liked the idea of using them to sweeten the yogurt. But it didn’t work. I still had to use some honey. You might want to add more, but remember, the blueberry sauce you add after churning adds quite a bit of sweetness!
The one thing I don’t like about homemade frozen yogurt is that it always freezes rock hard. It’s the same for every recipe and I’ve tried lots, even with granulated sugar, and they all end up the same in the freezer. I’ve even added copious amounts of alcohol to prevent it from freezing, but this trick has never worked for frozen yogurt. Not for me, anyway. You just have to make enough to eat right away or let it thaw a while before serving.
Don’t have an ice cream maker but have a food processor? I suggest 5 Minute Mixed Berry Greek Frozen Yogurt. I haven’t tried it yet but it’s most definitely quicker! The ingredients are pretty much the same, so it’s still as “healthy” as you can get when it comes to ice cream like things. :)
Healthier Blueberry Frozen Yogurt
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 4.5 cups / 1.1 liters
- 1 pound (450 grams) blueberries
- 6 tbsp (120 grams) honey
- 1 pound + 5 ounces (600 grams) full-fat Greek yogurt
- 2 teaspoons vanilla
- Cook the blueberries and honey in a small pot over medium heat for 5 minutes. Let cool and set aside ½ cup (120ml) in the fridge to add to the yogurt after it's been churned. In the container you want to keep the churned frozen yogurt in, add the Greek yogurt, vanilla and stir in the blueberry sauce. If it doesn't taste sweet enough for your liking, add some sugar or more honey and stir until dissolved, but remember more sweet blueberry sauce is coming later.
- Let cool a few hours in the fridge, and if you have room, let it cool in your freezer for about an hour, stirring after every 20 minutes, before churning in your ice cream maker. The colder the yogurt is before churning, the better. But be careful that it doesn't start to freeze!
- Pour the mixture into your ice cream maker. Set the tupperware aside to use it again for the churned yogurt. Mine didn't take that long to churn and it got so stiff that it stopped on it's own (I have a really cheap ice cream maker).
- After it's been churned, put about a third of it in your tupperware, spoon some blueberry sauce over it, add more yogurt and repeat. This way the sauce doesn't just blend in with the yogurt. Yields enough for a 1.1 liter / 37 ounce (about 4.5 cups) container.