- 2
Ingredients
- 32 oz 2% Low Fat Greek Plain Yogurt
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp vodka (to keep the froyo from freezing too much in the freezer)
- 3/4 cup fresh or frozen blueberries
- 4 tbsp granulated sugar
- 1/2 tbsp lemon juice
- 5 graham crackers, crushed
Preparation
Step 1
- Make sure your ice cream maker is in the freezer for at least 24 hours before use.
- To strain the yogurt beforehand, line a strainer or colander with paper towels, and place the strainer in a medium-sized bowl. Scoop the yogurt into the paper towels, cover with another paper towel, and place in the refrigerator overnight. This will help make the yogurt even creamier.
- You'll want to make the blueberry swirl syrup a day early too so the mixture has time to cool. To make the blueberry swirl, combine the blueberries, sugar, and lemon juice in a medium saucepan over medium heat, stirring often, until thick and syrupy (10 minutes). Refrigerate overnight, or until fully cooled.
- The next day, fold the sugar, lemon juice, and vodka into the strained yogurt. Transfer mixture to the ice cream maker and let it churn according to manufacturer's instructions, about 20-30 minutes.
- When frozen yogurt is done, gently fold in the blueberry syrup and graham cracker crumbs. Top with extra graham cracker crumbs and enjoy!
Recipe yields about 2 pints.