Blueberry and Cardamom Frozen Greek Yogurt
Last month I indulged myself with a Cuisinart ice cream machine. This is the type where you keep the bowl in the freezer for at least overnight, then add your ingredients, flip the switch, and 30 minutes later enjoy some lovely ice cream. I was inspired by the protein ice cream recipes on one of my favorite WLS recipe websites:
I love this thing! In addition to turning my protein drinks into frozen treats, my favourite use for the machine so far is to make delicious frozen Greek yogurt. Since Greek yogurt is SO good for us, (high protein/low carb), eating this stuff is actually an act of virtue, rather than vice, and even my daughter and husband love it. This has completely replaced ice cream in our household.
The first time out I made Blueberry Frozen Greek Yogurt, here's how to do it:
2 cups fresh or frozen unsweetened blueberries
Splenda, liquid sucralose, or the sweetener of your choice - equivalent of about 1 c sugar
16 ounces plain Greek yogurt
1/4 tsp cardamom (You may substitute ground cinnamon here - also very yummy!)
1tsp vanilla extract
In a medium saucepan over medium heat, slowly heat up the blueberries with the sweetener and the pinch of salt, until the blueberries begin to give up their juice and sweetener is dissolved.
Remove from heat and mash well with potato masher or stick blender, or puree in blender or food processor
Strain over a clean bowl through a fine mesh sieve, pressing to get all of the juice out
Using a whisk, blend yogurt, cinnamon and vanilla into blueberry juice.
Taste for sweetness - add more sweetener if desired (Once frozen it will taste LESS sweet, so take this into consideration.)
Chill mixture thoroughly before freezing.
Pour mixture into freezer, follow manufacturers directions for use, and freeze until of desired consistency - about a half hour in my machine.
Eat it up - or pack into a plastic freezer container to eat later.
Note: This will freeze a lot harder than store bought ice cream, so take it out of freezer and put in fridge about 1/2 hour or an hour before serving - or just have strong arms available to scoop it out!