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Blueberry Frozen Yogurt to Rival Pinkberry

I live in the Midwest. We were late to the yogurt craze. Luckily, I’ve made my way to California each December for a few years now, and maybe four years ago I was introduced to the wonder that is the frozen yogurt world.

Tangy frozen treats topped with berries and granola and nuts. I was thrilled, and then I went back home to Minnesota where frozen yogurt shops just didn’t exist. Desperate for a real frozen yogurt experience, I sought out to make my own.

This blueberry frozen yogurt is easy to toss together, and it freezes into smooth, tangy perfection. I topped mine with the extra blueberries I had, but you could always top it with granola, oatmeal cookies, roasted nuts or anything else you’re into.

Blueberry Frozen Yogurt

½ cup sugar
1 ½ cups fresh blueberries, mashed
4 cups Greek yogurt

In a saucepan, cook blueberries and sugar over medium-low heat until sugar dissolves and sauce starts to thicken. Strain through a fine mesh sieve to remove any pieces of blueberry skin. Stir the syrup into the yogurt until completely incorporated.

Place the yogurt mixture in the fridge until completely cool, about two hours. Freeze in ice cream machine according to manufacturer’s directions. Scoop and serve.

Makes 4-8 servings, depending on your idea of an ice cream serving.

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