Frozen Blueberry Yogurt studded with Cherries
This is actually three recipes in one. The first is a quick and refreshing Blueberry Yogurt Shake. The second is a light Blueberry Frozen Yogurt, perfect on a hot and steamy July 4th. And the third is a jewel-toned cherry sauce, which makes a sweet addition to the frozen yogurt and a perfect sauce for it too. (It’s also good over vanilla ice cream.)
This is a flexible recipe. Use any yogurt you wish – from full-fat Greek yogurt to non-fat, non-Greek yogurt. Remember, though, the less fat in the yogurt, the harder the mixture freezes.
Blueberry Yogurt Shake (makes 2 cups)
1 cup yogurt - non, low or full fat, Greek or not
1 cup blueberries
1 banana
optional: ½ cup crushed ice
For Shake: Add ingredients to blender in order listed. Blend until smooth. Add crushed ice, if desired, and blend until smooth.
Frozen Blueberry Yogurt (makes 2 ½ cups)
Make the Blueberry Yogurt Shake above (without the ice). Make the Cherry Sauce. (Recipe follows.) Reserve ¼ cup of cherry sauce to use as a sauce for the frozen yogurt.
With an ice cream machine: Pour blueberry, banana, yogurt mixture into ice cream machine. Freeze according to manufacturer’s directions. Just before it’s frozen, add the cherry sauce (minus the quarter cup) and blend well into the yogurt. Pack into plastic container and freeze.
Without an ice cream machine: Pour blueberry, banana, yogurt mixture into a stainless steel bowl. Add the cherry sauce (minus the quarter cup to use as a sauce) and blend well into the yogurt. Pour mixture into metal bowl. Freeze for an hour or until mixture is hard around edges. Beat well until smooth. A food processor is good here, or just use a fork. Repeat one or two times more to break up the ice crystals and make a smooth frozen yogurt. Return to freezer and freeze until solid enough to scoop easily, about 3 hours.
Frozen yogurt can get very hard after a day or two in the freezer. Let sit for 20 minutes in refrigerator before serving. Serve with reserved Cherry Sauce.
Cherry Sauce
2 cups, 12 oz. or ¾ pound fresh cherries, without stems
¼ cup sugar
½ tsp. almond extract
Pit cherries. Cut them into halves and quarters. Place in small saucepan. Stir in sugar. Simmer, covered, for ten minutes. Let cool. Stir in almond extract.
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