Blueberry “Cheesecake” Froyo

This homemade frozen yogurt fits well with our “healthy but still having some desserts” lifestyle. It doesn’t actually have any cheese in it at all, it gets its cheesecake flavor from low-fat buttermilk. It’s pleasantly tart and refreshing and tastes a lot more like something you probably shouldn’t be eating if you’re trying to eat healthier.

Ingredients

Yogurt Base

• 2 large eggs
• 1/3 cup Truvia Baking Blend
• 1/4 tsp fine sea salt
• 2 TBSP raw honey
• 1 cup low-fat buttermilk
• 1 tsp vanilla extract
• 1 & 3/4 cups plain full-fat Greek yogurt (I like Zoi)

Blueberry Swirl

• 8 oz of fresh or frozen blueberries
• 1 TBSP of Truvia Baking Blend
• 1 TBSP raw honey

Instructions

Yogurt Base

1. Whisk together the eggs, baking blend, honey, and salt in a 2-quart saucepan. Then whisk in the buttermilk until well blended. Place the saucepan over medium heat and whisk constantly until the mixture reaches 165f ( about 8 to 12 minutes) or if you don’t have a thermometer, the mixture should be thick like unwhipped whip cream and it should start to have steam coming off of it around the edges. (Don’t bring to a boil or a simmer).
2. Remove from the heat and place the pan in a heatproof bowl of ice cold water. Still whisking constantly, cool the mixture down until it is just warm. Remove it from the cold water and whisk in the vanilla and the yogurt until well blended. Place in a bowl or large measuring jug and refrigerate for 8 to 48 hours.

Blueberry Swirl

1. In a clean(ed) 2-quart saucepan, stir together the blueberries, baking blend, and honey over medium heat. Bring to a simmer and simmer uncovered, stirring occasionally for 6 to 8 minutes, or until the berries are mostly popped and the juice is syrupy.
2. Remove from the heat and let cool to room temperature. Then place in a bowl, cover and refrigerate for 8 to 48 hours.

Froyo

You should have around 4 cups of chilled yogurt base. You can make the froyo with or without an ice cream machine.

With: Churn the base according to your ice cream makers manufacturer’s instructions and then place into a freezer safe container. Pour the chilled blueberry mixture over the top and swirl it in with a butter knife. Freeze for 8 hours.

Without: Pour the base directly into a freezer safe container. Freeze for 8 hours. Remove from the freezer, defrost slightly, break into chunks and place into a blender with a few tablespoons of milk or buttermilk and blend smooth. Return the mixture to the freezer safe container. Pour the chilled blueberry mixture over the top and swirl it in with a butter knife. Freeze for 4 to 6 hours.

To Serve

Defrost in the fridge for 30 minutes OR in the microwave on medium for 1 to 2 minutes, until soft enough to scoop.

Makes 6 to 8 Scoops/Servings

Notes

• I’ve done this with blackberries and it was really good, except it needs the seeds strained out of it. I’m sure it would work equally as well with raspberries or even strawberries but I’ve never tried it and it might need the sweetness adjusted.
• You can replace the raw honey with agave if you prefer, but I always have raw honey on hand so that’s what I use.
• You can replace the honey with more sweetener, but it will be a lot less creamy.
• I use baking blend in a lot of things that aren’t baked. It makes things taste more like “normal” but cuts way down on the sugar. You can just use regular sugar if you prefer, but you’ll need to double the amount.