Video:How to Make Homemade Frozen Blueberry Yogurtwith Jonathon Stewart
Making homemade frozen blueberry yogurt can be a fun activity, and ensures your dessert will be chock full of goodness in the flavor and nutrition departments. Here, see these instructions for creating homemade frozen blueberry yogurt on your own.See Transcript
Transcript:How to Make Homemade Frozen Blueberry YogurtHey guys - Jonathan Stewart here for About.com - Is it February 6th? Well, if so, put on your party hat because it's time to celebrate National Frozen Yogurt Day! If not, put on an apron and get ready to celebrate like it's National Frozen Yogurt Day, as we dig into making some delicious blueberry frozen yogurt. And, you don't even have to have one of those fancy shmancy ice cream makers, either.
Ingredients for Homemage Frozen Blueberry YogurtFor today's recipe, here's all you'll need:
Two cups of organic lowfat yogurt
- a half cup of RBST-free two percent milk
- a quarter cup of sugar or a tablespoon of stevia
- a teaspoon of vanilla
- a pint of organic blueberries
- and ice
Instructions for Homemade Frozen Blueberry YogurtStart by pureeing your blueberries in a blender if you've got one, or with a mortar and pestle if you don't. Or a spoon and a bowl - like anyone has a mortal and pestle these days. Frozen yogurt, also known as "froyo," "frogurt," and "pinkbizzle," is typically lower in fat than ice cream, and can be easier for the lacto-intolerant to digest due to the live cultures present in real yogurt, which some - but not all - popular frozen yogurt stores can claim. The best part about making this stuff at home, is you know exactly what's going in it.
In a medium bowl, combine the yogurt, milk, sugar or stevia, and vanilla, and stir until the sugar or stevia is completely dissolved. Mix in the blueberry puree until it has a smooth, even consistency. Pour your mixture into a baking pan or plastic container - anything that can be frozen will do - and submerge it in a shallow bath of ice water in your sink. Let it sit for about 15 minutes. This part's a blast.
When the time is up, stir gently, then place your pan in the freezer for about 45 minutes. By now, the yogurt should have formed quite a few ice crystals - stir thoroughly, breaking apart any frozen chunks, until the consistency is back to being relatively even. Return the yogurt to the freezer once again.
Check on your yogurt every 30 minutes for another 2-3 hours, always stirring and keeping the yogurt from freezing into a solid block. This can also be a fun task to assign to your kids, or your husband - just be sure to instruct them not to eat any of the yogurt before it's fully done. Trust me. Finally, when your yogurt has achieved a smooth, creamy texture, it's ready to be served. This recipe makes about six to eight good sized portions.
Six to eight servings for very small people, maybe... Thanks for watching! To learn more, visit us on the web at Food.About.com.