Don’t worry, you’re in the right place. Yes this is EricaSweetTooth, and yes I’m posting two seemingly “healthy” recipes in a row. But this recipe is SO SO delicious that it’s not even really in the same category as chocolate banana muffins. Have you seen the new line of Greek frozen yogurt that Ben&Jerry’s released earlier this summer? Well, I’ve been dreaming about trying them for months, but when I finally got around to it while in Vermont over summer break (it only seemed right, given the location), I was a little disappointed. The blueberry flavor wasn’t very pronounced and the yogurt tasted kind of sour rather than tart. So soon after returning from vacation and a lovely trip to the berry farm, I popped my ice cream maker in the freezer and started planning my own remake of B&J’s newest fad. I was so pleased with the result and am excited to share the recipe with you while blueberries are still very much in season!
I have a few tart frozen yogurt recipes up on the blog, but this one is a new favorite. Last week I had girlfriends over for dinner and shared this froyo for dessert, and it didn’t come as a surprise that there was only a spoonful or so of leftovers for Ryan to try. My friend Melissa said it tasted just like cheesecake, and I definitely agreed. The Greek yogurt lends a tart flavor that’s reminiscent of the cream cheese in a cheesecake, minus most of the fat and a lot of the calories. I loved the combination of the sweet blueberries with the tart yogurt and the crunch of the graham crackers mixed in was great for texture. If you have an excess of blueberries around like I do, you must make this froyo! Or at least whip up some of the blueberry sauce to top on everything you eat the next few weekds :)
If you don’t have an ice cream maker or KitchenAid attachment, I can’t really help you figure out how to concoct this recipe otherwise, but I will tell you that’ you’re definitely missing out! (Update: okay, turns out there’s a lot of ways to make ice cream without a fancy machine: check this out). It’s such a great investment and you’ll be so impressed with how easy homemade frozen yogurt is, and how much more flavorful and healthy your batches will be, even compared to the big-name brands. I love me some Ben and Jerry’s – especially if you hand over a pint of Coffee Heath Bar Crunch or Oatmeal Cookie – but leave it to me to make my own Blueberry Graham Frozen Yogurt, I like mine better!
Blueberry Graham Frozen Greek Yogurt
Yield: 2 pints
32 oz 2% Low Fat Greek Plain Yogurt
3/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp vodka (to keep the froyo from freezing too much in the freezer)
3/4 cup fresh or frozen blueberries
4 tbsp granulated sugar
1/2 tbsp lemon juice
5 graham crackers, crushed
Make sure your ice cream maker is in the freezer for at least 24 hours before use.
To strain the yogurt beforehand, line a strainer or colander with paper towels, and place the strainer in a medium-sized bowl. Scoop the yogurt into the paper towels, cover with another paper towel, and place in the refrigerator overnight. This will help make the yogurt even creamier
You'll want to make the blueberry swirl syrup a day early too so the mixture has time to cool. To make the blueberry swirl, combine the blueberries, sugar, and lemon juice in a medium saucepan over medium heat, stirring often, until thick and syrupy (10 minutes). Refrigerate overnight, or until fully cooled
The next day, fold the sugar, lemon juice, and vodka into the strained yogurt. Transfer mixture to the ice cream maker and let it churn according to manufacturer's instructions, about 20-30 minutes.
When frozen yogurt is done, gently fold in the blueberry syrup and graham cracker crumbs. Top with extra graham cracker crumbs and enjoy!