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A creamy, tangy frozen yogurt that is so decadent and delicious you won’t be able to tell that it is fat free with no sugar added. At 88 calories per serving, you can indulge without guilt!
Using an immersion blender and a large mixing bowl, or in a large blender pitcher, add the cream cheese, yogurt, vanilla, lemon juice and zest, and salt. Blend until smooth. Add the blueberries and blend until no large chunks remain. Taste and add sweetener little by little, blending each time, until desired sweetness is achieved. Cover and refrigerate 1 to 2 hours, or until thoroughly chilled.
Freeze according to your ice cream maker’s instructions. This recipe fits with plenty of room in my 1 1/2 quart Cuisinart and took approximately 20 minutes to achieve a soft-serve consistency. You can serve this immediately while still soft, or transfer to a freezer-safe container and store frozen for up to 7 days. Thaw frozen yogurt for 5 to 10 minutes at room temperature before serving to make scooping easier.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!