Description

Craving a cool, creamy treat that’s as vibrant as a 4th of July flag? This Blueberry Frozen Yogurt is your perfect summer dessert! With tangy Greek yogurt, sweet blueberries, and a hint of thyme, it’s a healthy, no-churn frozen treat that’s super easy to make.

Ingredients

Scale

A batch of Blueberry Frozen Yogurt needs simple ingredients for about 3 cups (serves 4-6). Here’s what you’ll need:

Blueberry Syrup:
- ¼ cup frozen blueberries, thawed
- 2 tbsp water
- 1 tbsp honey
- Two 3-inch-long sprigs fresh thyme
- Why it matters: Blueberries provide intense flavor; honey sweetens naturally; thyme adds a subtle herbal note.
- Substitutions: Use fresh blueberries. Swap honey for maple syrup or agave. Omit thyme or use a pinch of dried thyme if fresh is unavailable.
Frozen Yogurt Base:
- ¾ cup frozen blueberries, thawed (remaining from 1 pound)
- ⅓ cup honey
- 2 cups chilled plain whole-milk Greek yogurt
- ¼ cup agave
- 2 tbsp fresh lemon juice
- Why it matters: Blueberries add color and flavor; Greek yogurt provides creaminess and tang; honey and agave sweeten naturally; lemon juice brightens the taste.
- Substitutions: Use low-fat or non-dairy Greek yogurt (e.g., coconut or almond). Swap agave for additional honey or maple syrup. Use lime juice for lemon.
Optional Patriotic Add-Ins (for 4th of July):
- ½ cup fresh strawberries, sliced (red)
- ¼ cup whipped cream or vanilla yogurt (white)
- Red, white, and blue sprinkles or edible stars
- Why it matters: Strawberries and whipped cream create a red-white-blue look; sprinkles add festive sparkle.
- Substitutions: Use raspberry puree for red. Swap whipped cream for coconut whipped cream (dairy-free). Omit sprinkles or use fresh blueberries for extra blue.

Tip: Thaw frozen blueberries in the fridge overnight for easy mashing. Chill yogurt in the fridge for faster freezing. Use fresh, high-quality honey for the best flavor.

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Instructions

Step 1: Make the Blueberry Syrup

In a small heavy saucepan, combine ¼ cup thawed frozen blueberries, 2 tbsp water, 1 tbsp honey, and two 3-inch thyme sprigs.
Coarsely mash the blueberries with a fork or potato masher.
Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 15 minutes.
Uncover and let the syrup cool slightly (about 10 minutes). Discard thyme sprigs.
- Tip: Mash thoroughly for maximum flavor. Cool syrup to avoid curdling yogurt in the blender.

Step 2: Blend the Yogurt Mixture

In a blender or food processor, combine the remaining ¾ cup thawed frozen blueberries, ⅓ cup honey, 2 cups chilled whole-milk Greek yogurt, ¼ cup agave, 2 tbsp fresh lemon juice, and the cooled blueberry syrup.
Blend until almost smooth, scraping down the sides if needed (about 1 minute).
- Tip: Blend until just a few small blueberry flecks remain for texture. Use a high-powered blender for a smoother result.

Step 3: Freeze the Mixture

Transfer the yogurt mixture to a shallow glass baking dish (e.g., 8×8-inch or similar).
Cover with plastic wrap or a lid and freeze until slushy, about 2 hours.
Stir with a fork to blend and break up ice crystals.
Continue freezing until firm, at least 8 hours or overnight.
- Tip: Use a shallow dish for faster freezing. Stir after 2 hours to ensure a light, granita-like texture.

Step 4: Serve

Using the tines of a fork, scrape the frozen yogurt into small serving bowls or glasses for a granita texture.
For a patriotic 4th of July twist, top with sliced strawberries, a dollop of whipped cream, and red, white, and blue sprinkles.
Serve immediately to enjoy the creamy texture.
- Tip: Scrape gently for fluffy servings. For a smoother texture, process in an ice cream maker per manufacturer’s instructions before freezing.