Roasted blueberry frozen yogurt. Yes, believe it. Blueberries are roasted with sugar in the oven, which intensifies their flavor. The berries are then swirled into lightly sweeetened yogurt and then churned in an ice cream maker.
This blueberry frozen yogurt lacks nothing in terms of creamy decadence, despite the fact that it’s made with healthy ingredients. Although it can easily hold its own as dessert, we’re just as happy to scoop it up for breakfast. The blueberries are (surprise!) roasted to intensify their flavor before being blended with tangy Greek yogurt and just the right amount of honey. What results is a froyo that’s spectacularly balanced in terms of tart and sweet, indulgent and healthy. And if you’ve never made frozen yogurt, rest assured, its incomparably easier to make than ice cream with no custard to make and no impatiently waiting for it to cool before churning. Originally published March 8, 2017.–Angie Zoobkoff
Roasted Blueberry Frozen Yogurt
- Quick Glance
- 15 M
- 1 H
- Makes about 4 cups
- 1 cup fresh blueberries
- 3 tablespoons demerara or turbinado sugar
- 2 1/2 cups plain Greek yogurt (you want to use full-fat yogurt, not low-fat, trust us)
- 4 tablespoons honey or agave syrup
- 2 to 3 tablespoons lemon juice
- 1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- 2. Scatter the blueberries over the baking sheet and sprinkle with the sugar. Roast until most of the blueberries have burst, 10 to 13 minutes. Remove from the oven and let the roasted blueberries cool on the baking sheet. If there’s any sugar that hasn’t yet dissolved, give everything a good stir before you walk away to let it cool.
- 3. In a bowl, stir together the cooled blueberries and sugar, yogurt, honey or agave syrup, and lemon juice. If you prefer a smoother consistency, use an immersion blender and beat everything into smooth submission.
- 4. Scrape the blueberry yogurt mixture into an ice cream maker and process according to the manufacturer’s directions. Serve the blueberry frozen yogurt immediately or transfer it to a resealable container, cover, and freeze for no more than a few hours. (When the roasted blueberry frozen yogurt first comes out of the ice cream maker, it will a consistency much like soft serve ice cream. If a firmer consistency is desired, freeze it for a few hours. If the frozen yogurt is left in the freezer for longer than that, it tends to turn into a solid purple chunk of ice.)