Tested till perfect Blueberry Frozen Yogurt
Blueberry Frozen Yogurt
Photography by Matthew Kimura

Blueberry Frozen Yogurt

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe4 out of 5 based on 5 ratings.
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  • Portion size 2-1/2 cups (625 mL) 5 servings


    3 cups (750 mL) blueberries (about 1 lb/500 g)
    1/3 cup (75 mL) instant dissolving (fruit/berry) sugar
    1 tbsp (15 mL) lemon juice
    1 cup (250 mL) Balkan-style or 2% plain yogurt
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In food processor, whirl together fruit, sugar and lemon juice until smooth. Add yogurt; whirl until blended.

Press though sieve into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)

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