Frozen blueberry yogurt
Votes: 2
Time: 10 hours 35 minutes
Complexity: easily
Quantity: 3 tbsp.
Complexity: easily
Quantity: 3 tbsp.
Frozen fruit yogurt, like ice cream, has a pleasantly creamy taste, but unlike ice cream, it contains far fewer calories, sugar, and fat. Moreover, this dessert is a true treasure trove of vitamins, as it's made with a large quantity of blueberries. Only a small portion goes into the blueberry syrup, and the rest is pureed in a blender with yogurt, honey, agave syrup, and lemon juice. Mix the berry-yogurt puree with the syrup and freeze. Or, you can use an ice cream maker for a smoother, denser consistency.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g frozen blueberries, defrosted
- 1 tbsp. + 1/3 cup honey
- 2 sprigs of fresh thyme, 7 cm long.
- 2 cups chilled whole milk yogurt
- 1/4 cup agave
- 2 tablespoons lemon juice
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Recipes with similar ingredients: blueberry, honey, thyme, yogurt, Agave nectar, lemon juice
Cooking the dish according to the recipe:
- Combine 1/4 cup blueberries, 2 tablespoons water, 1 tablespoon honey, and thyme sprigs in a small, heavy-bottomed saucepan. Mash the berries with a fork or potato masher. Place the saucepan over medium-high heat and bring to a boil. Remove from the heat, cover, and let sit for 15 minutes. Then, uncover and let the syrup cool slightly. Remove the thyme.
- Place the remaining blueberries, 1/3 cup honey, yogurt, agave, lemon juice, and cooled blueberry syrup in a blender or food processor. Blend until almost smooth.
- Transfer the yogurt mixture to a shallow glass baking dish, cover, and freeze for 2 hours, until fluffy. Stir with a fork and freeze for another 8 hours or overnight. Use a fork to scrape the frozen yogurt and divide it among the bowls. Serve immediately.
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