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You are here: Home / Desserts / Blueberry Cheesecake Frozen Yogurt (video)

Blueberry Cheesecake Frozen Yogurt (video)

March 26, 2014 By Whitney Love 1 Comment

blueberry cheesecake frozen yogurt

Blueberry Cheesecake Frozen Yogurt

Not only are blueberries a super food and extremely healthy for you – they grow wild in Norway during the late summer months and taste like sweet balls of tart heaven. Although I normally buy my blueberries fresh in summer and freeze them for use throughout the year, I decided to take a stab at making a refreshing dessert using frozen blueberries for spring.

The below recipe is the result – Blueberry Cheesecake Frozen Yogurt. Although frozen yogurt tends to get a bad wrap – this recipe uses whole milk Turkish yogurt and ingredients you can actually pronounce. No mono-modified-syrups here, just yogurt with sugar, fruit and cookie crumbs. Feel free to use gluten free cookies if you fancy or goat’s milk for a lactose reduced option. I advise against using fat-free or low-fat yogurt for this recipe as the additional water content in the yogurt will increase the potential for ice crystals to form, making the yogurt hard instead of soft and creamy.

Also, for this recipe you will need vanilla sugar but you can substitute it with the same amount of sugar and the seeds inside one vanilla pod.

Watch me make this recipe!


Blueberry Cheesecake Frozen Yogurt
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Serves: 12
Ingredients
  • 1 liter (34 ounces) thick natural, unflavored yogurt (full-fat Turkish, Greek or drained)
  • 100 g (1/2 cup) vanilla sugar (if you don’t have vanilla sugar, use granulated sugar the beans of one vanilla pod)
  • 1 dl (2 cups) frozen blueberries
  • 2 dl (1 cup) cookie crumbs
Instructions
  1. In a medium sized bow, combine the yogurt and vanilla sugar. Stir until well combined.
  2. Following the instructions of your ice cream machine, add the yogurt mixture to the machine and churn until set. In my machine, this normally takes about 25 minutes.
  3. Once the yogurt has churned, add it to your storage container, and mix in the blueberries and cookie crumbs.
  4. Place the ice cream mix into the freezer and freeze until hard, about 4 hours.
  5. Serve and enjoy!
3.2.1284

 

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Filed Under: Desserts, Featured Post, Norwegian Recipes, Recipe, Vegetarian Tagged With: blueberries, yogurt

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  1. What I Learned in 2014 – Year in Review - Thanks For The Food says:
    January 4, 2015 at 12:36 PM

    […] Blueberry Cheesecake Frozen Yogurt Lefse Gluten Free Ricotta Cake Grilled Lamb Fiskegratang Snarøl (“quick beer” – fermented drink from the middle of Norway) […]

    Reply

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Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…

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