Blueberry Frozen Yogurt

This time of year, many people are looking for healthy alternatives to favorites.  I'm an ice cream freak, but when I saw Giada make this, I wanted to try it.  Peter is a huge blueberry fan, and I love Greek yogurt.  Perfect combination!  This frozen yogurt does not need an ice cream maker, so it's perfect if you just have a blender or food processor.

Do you know about Greek yogurt?  If not, it's a super duper thick yogurt that's made from "normal" yogurt, but it's strained, so there is very little liquid.  It's lovely and tart, and extremely high in protein.  I love it with breakfast or for an afternoon snack.  It will keep you full!  Plus, if you try this frozen yogurt, your brain will be convinced it's getting a lovely ice-cream treat, but really it's a healthful snack.

If it freezes too hard (mine did), just allow it to come to room temp for a while.  Maybe take it out while you are preparing dinner so it can soften.  No big deal :)

My little helper creeping in the background

Blueberry Frozen Yogurt
Adapted from Giada de Laurentis

1 lb frozen blueberries, thawed
1 Tbsp plus 1/4 cup honey
2 springs fresh thyme
16 oz container 0% or 2% fat plain Greek Yogurt (not regular yogurt)
2 Tbsp powdered sugar
2 Tbsp fresh lemon juice

In a small saucepan, combine 1/4 cup blueberries, 2 Tbsp water, 1 Tbsp honey and the thyme sprigs.  Coarsely mash the blueberries and heat over medium-high to bring to a boil.  Remove pan from heat, cover and let mixture stand for 15 minutes.  Uncover the pan and let the syrup cool slightly.  Discard the thyme sprigs.

Place the remaining blueberries, remaining honey, yogurt, powdered sugar, lemon juice, and cooled blueberry syrup in a blender or food processor.  Blend until almost smooth.  Transfer to a glass container with a tight-fitting lid and freeze until firm.  (If the yogurt freezes hard, allow to thaw 20-25 minutes before serving).  I topped mine with granola.