Creamy Blueberry Frozen Yogurt Recipe — Refreshing Homemade Treat

The following is a partial re-print of my column that appeared in today’s Record-Eagle.

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The Evil Genius is often asked—usually when I’m nearby—how he avoids weighing 500 pounds eating my cooking. He usually grabs his belly, moans a little, and says, “I could easily!” This winter he crept into uncomfortable weight territory and declared himself on a health kick. He’s been riding his bike, playing more sports with the boys, watching his portions and, to my surprise, skipping dessert most nights.

I found the no-dessert rule distressing. I’m a baker—practically a sugarplum fairy—and desserts are my thing. I used to be a bit snobby about healthy desserts: “You want a healthy dessert? Eat an apple!” But his birthday was approaching, and birthdays call for big desserts. I wasn’t about to present my husband with a cup of granola for his birthday.

His new edict left me two choices: pout or learn to make spectacular, genuinely healthy desserts.

So I chose healthy desserts.

To compensate for sacrificing buttercream and caramel, I focused on bright fruit flavors and lower carbs. I began with blueberry frozen yogurt. The test was whether the family could tell it wasn’t ice cream. They couldn’t. That’s my benchmark: if it tastes “healthy,” I’ve failed and will start over until it tastes indulgent.

Boys (in unison): “Mom, can I have more blueberry ice cream?”

Me: “It’s frozen yogurt.”

Boys (in unison): “No it isn’t. It’s blueberry ice cream. Can I please have some?”

Me: “Yes, you can have a lot. Because it is frozen yogurt.”

Boys (in unison, with knowing looks): “OK, can I have another scoop of the blueberry (air quotes) frozen yogurt (more air quotes) right now?”

Husband (pausing with spoon in hand): “Are you sure this is low calorie? It feels fattening. It tastes like your regular desserts. Should I be eating this?”

Score one for me. Maybe an old dog can learn new tricks. I’ll admit I was slightly wrong about healthy desserts. Still, I reserve the right to bring out cheesecake, custard, or poundcake smothered in buttercream every now and then—on that I will not bend.

Blueberry frozen yogurt is creamy like ice cream thanks to thick Greek yogurt. If blueberries aren’t your favorite, substitute equal amounts of peaches, strawberries, or raspberries. Adjust any added flavoring—vanilla, Crème de Cassis, or Grand Marnier—to complement the fruit you choose.

You can strain the blended yogurt base through a fine-mesh strainer for a smooth, seed-free frozen yogurt, or leave the seeds and bits intact for a more rustic texture. Either approach is delicious. If you have a one-quart ice cream maker, you can halve the recipe below.

For a printer-friendly, photo-free version of this recipe without my commentary, click here!

Blueberry Frozen Yogurt

• 3 cups Greek yogurt (whole or 2%)
• 1½ cups sugar
• 6 cups frozen or fresh blueberries
• 1 tablespoon Crème de Cassis, Grand Marnier, or pure vanilla extract

Add the yogurt, sugar, and blueberries to a blender and process until smooth. If using frozen berries, the blender may need some encouragement. If blending stalls, turn the blender off, stir the contents with a wooden spoon or spatula, replace the lid, and blend again.

If you prefer a smooth texture, push the blended yogurt through a stainless-steel fine-mesh strainer. This takes time but removes seeds and creates a creamier finish. If you prefer a rustic style with berry bits, skip the straining. Refrigerate the yogurt base for 2–4 hours before freezing.

When you remove the chilled base, whisk it briefly to loosen the mixture—it can firm up to a nearly gelatinous texture in the fridge. Pour the yogurt base into your ice cream maker and process according to the manufacturer’s instructions. In my Cuisinart, it took about 25 minutes and was ready to serve immediately. The recipe yields roughly two quarts.

Store any leftover frozen yogurt in a freezer-safe container. Press a piece of plastic wrap directly onto the surface before sealing to minimize ice crystals.

To serve as I did for the Evil Genius’s birthday: warm a crepe, place a scoop of blueberry frozen yogurt near the bottom left of the crepe, fold the right half over the scoop, then fold the top quarter down. Finish with a dusting of confectioners’ sugar or a spoonful of blueberry compote. Or skip the folding and pile scoops into a cone—either way, you’ll have a deceptively healthy treat. Rowan certainly didn’t mind the crepe-free version.