One tradition that my family has had for years is summer blueberry picking. As a little girl I remember piling into a minivan with my sister, aunts, and cousins for a day of picking, and of course, snacking. As the years have gone by attendance at the yearly blueberry extravaganza has dwindled but our productivity has not. My mom and I set out for the farm on this beautiful summer morning ready to stock up on our favorite fruit for the next few weeks. We talked, picked, and laughed for over an hour and when we finally had two full aluminum pails of blueberries it was time for the moment of truth: the weigh-in. Our total haul for the year was five pounds of berries, not too bad for only an hour of work! Now that we have such delicious, fresh-picked berries sitting in our kitchen, the question is how to eat them before they go bad. Since it has been so hot these past few weeks I decided to try something a little different than the typical muffins or pancakes. I found a recipe on Pintrest that inspired me to create my own all natural blueberry frozen yogurt!
The first ingredient in this recipe is blueberries, of course! Blueberries contain flavonoids called anthocyanins which do more than just give the fruit its signature hue. Anthocyanins have been found to strengthen bones, prevent obesity, promote heart health, lower blood pressure, fight cancer, and ward off cognitive decline (aka keep you smart!). They are so easy to add to oatmeal, yogurt and smoothies and just a handful of blueberries can provide priceless benefits. For this recipe you will need 3 cups of frozen blueberries.
Next up is the yogurt component. I used one serving of Chobani vanilla flavored Greek yogurt. If you have read some of my other posts you’ll quickly realize Chobani is my yogurt of choice. I love the use of all natural ingredients and locally sourced ingredients free of GMOs, and Greek yogurt provides a fraction of the sugar and carbs of regular yogurt while offering much higher levels of fiber and protein. The vanilla tasted sweet and delicious in this recipe but you can also try coconut or blueberry flavor to mix things up!
Rather than using refined white sugar to sweeten this treat I turned to natural honey purchased at my local farmer’s market. Honey not only acts as an allergy vaccine, but also can provide a boost of energy by directly entering the bloodstream with natural sugars that are quickly put to use rather than stored in fat cells. This natural sweetener has also been found to produce serotonin, a hormone that promotes happiness and good feelings, so not only will this frozen yogurt taste good but it will make you feel good too!
Finally, you’ll need one tablespoon of fresh lemon juice. And that’s it! Just combine the 5 ingredients in a blender or food processor and freeze for 2-3 hours. Top with fresh blueberries and fat-free whipped cream to best enjoy your guilt-free treat that actually adds to the nutritional value of your meal!
- 3 cups frozen blueberries
- 2 tablespoons of honey
- 1 serving vanilla Greek yogurt
- 1 tbs lemon juice
Combine in a food processor and freeze for 2-3 hours. Top with fat-free whipped cream and blueberries!