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FROZEN YOGURT - Blueberry Frozen Yogurt
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| 3 c. | fresh blueberries or 1 lb. of frozen |
| 3 Tbsp. | fresh lemon juice |
| 3/4 – 1 c. | sugar |
| 1/4 tsp. | salt |
| 1/8 tsp. | cinnamon |
| 1 1/2 c. | plain yogurt |
| 1/2 c. | whole milk |
Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes. Pour into a food processor and pulse a few times, then pour back into the saucepan.
Fill a large bowl (big enough to hold the pan) with ice water and sit pan inside it. This will help speed up the chilling process. Stir in the yogurt and milk until completely incorporated. Chill the mixture until completely cold.
Pour the yogurt mixture into your ice cream maker and process according to manufacturer’s instructions. Serve immediately (it will be soft) or let it firm up in the freezer.
Make about 1 quart.
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