Ice cream is becoming a weekly treat in our house, it seems. It’s so easy to make, why not?! This week, I went for frozen yogurt, and settled on blueberry. After blending up the base, it was hard to set it aside to chill, and not just pour it into a glass to drink as a smoothie – yum! The finished yogurt was delicious and light, and the lemon really brought out the flavor of the blueberries.
Blueberry Frozen Yogurt
Makes 1 quart
3 Weight Watchers Points per serving
2 1/2 cups frozen blueberries, thawed
3/4 cup agave nectar
juice of 1 lemon
zest of one lemon
1 cup greek yogurt, 0% fat
3/4 cup half & half
Place all ingredients in the blender, and puree until smooth. Refrigerate until well chilled, then turn in your ice cream maker. Scoop & serve.