Blueberry Frozen Yogurt

  • Yield : 3 cups
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 35m
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  • 1 pound frozen blueberries, thawed
  • 1 tablespoon plus 1/3 cup honey
  • Two 3-inch-long sprigs fresh thyme
  • 2 cups chilled plain whole-milk Greek yogurt
  • 1/4 cup agave
  • 2 tablespoons fresh lemon juice


Step 1

Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.

Step 2

Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.

Step 3

Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

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