1. Add the chilled yogurt, vanilla extract, MCT oil, lemon or lime juice, and sweetener to a food processor, blender or bullet
2. Blend for about 1 to 2 minutes, until smooth and creamy. This is the vanilla frozen yogurt version
3. Place in freezer for 20 – 30 minutes to chill to a soft but firm ice cream stage, or 4-6 hours for a hard and scoopable version
4. For the blueberry ripple version, use Vanilla Frozen Yogurt base (as above). Place the yogurt into a bowl
5. Add 3 separate dollops of sugar free blueberry syrup (see link for recipe in FYI), spaced evenly on the surface
6. Use the handle of a spoon or fork and slowly swirl the blueberry sauce into the vanilla frozen yogurt base
7. Alternatively, with a small spatula scoop from the bottom and fold over the top 2 or 3 times. Do NOT blend, just create rivers of blueberry syrup through the white vanilla frozen yogurt base
8. Place in freezer for 20 – 30 minutes to chill to a soft but firm ice cream stage, or 4-6 hours for hard and scoopable version
9. For the Wild About Blueberry Frozen Yogurt use the Vanilla Frozen Yogurt base (as above)
10. Add the frozen wild blueberries and blend for 1 – 3 minutes. The longer you blend the smoother the frozen yogurt will be
11. Taste for sweetness and add 1 or 2 tbsp of additional sweetener to adjust to your taste
12. Place in freezer for 20 – 30 minutes to chill to a soft but firm ice cream stage
13. OPTIONAL for ripple version: Add 3 separate dollops of sugar free blueberry syrup (see link for recipe in FYI), spaced evenly on the surface
14. Use the handle of a spoon or fork and slowly swirl the blueberry sauce into the blueberry frozen yogurt base
15. Alternatively, with a small spatula scoop from the bottom and fold over the top 2 or 3 times. Do NOT blend, just create rivers of blueberry syrup through the white vanilla frozen yogurt base
16. Place in freezer for 20 – 30 minutes to chill to a soft but firm ice cream stage. or 4-6 hours for hard and scoopable version
17. For the Blueberry Cheesecake Frozen Yogurt use the Vanilla Frozen Yogurt base (as above)
20. Taste for sweetness and add 1 or 2 tbsp of additional sweetener to adjust to your taste
21. Place in freezer for 20 – 30 minutes to chill to a soft but firm ice cream stage
22. OPTIONAL for ripple version: Add 3 separate dollops of sugar free blueberry syrup (see link for recipe in FYI), spaced evenly on the surface
23. Use the handle of a spoon or fork and slowly swirl the blueberry sauce into the blueberry frozen yogurt base
24. Alternatively, with a small spatula scoop from the bottom and fold over the top 2 or 3 times. Do NOT blend, just create rivers of blueberry syrup through the white vanilla frozen yogurt base
25. Place in freezer for 20 – 30 minutes to chill to a soft but firm ice cream stage, or 4-6 hours for hard and scoopable version
Although I have used wild blueberries in this demonstration, this will be equally delicious if you use raspberries or strawberries in the same weight proportions. Please note that strawberries are sweeter than either blueberries or raspberries, so you may want to start with a bit less sweetener. You can always add more sweetener but starting with too much is not reversible. Also, because the each type of fruit has a different carb count, be aware that substituting fruit may result in a change of macronutrient ratios and a change in total carbs, fiber and net carbs.
By Angela Wilkes
All rights reserved © Angela Wilkes 2017-2022 Privacy Policy
