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Don’t pay mega-bucks for frozen yogurt at the store. It only takes 4 ingredients to turn out a spectacular frozen yogurt that you’ll swear is ice cream. It’s a healthy dessert that feels decadent. Win-win!
Add yogurt, sugar and blueberries to your blender and blend until smooth. If you’re using frozen berries, it may take a little coaxing to get them all blended. If it doesn’t “want” to blend, shut off the blender and move the contents around a little with a wooden spoon or spatula. Remove the spoon, pour in the Grand Marnier, replace the lid and blend again.
If a smooth product is desired, pour and force the yogurt base through a stainless steel, fine mesh strainer. It will take a while, so be prepared! If you like a more rustic yogurt with bits of blueberry and seeds throughout, skip the straining. Either way, you need to refrigerate the base for 2-4 hours prior to freezing.
Pour the yogurt base into your ice cream maker and process according to manufacturer’s instructions. (In my Cuisinart ice cream maker, it took 25 minutes and was ready to serve immediately.) Transfer to a freezer-safe container with a lid. This makes about two quarts.
If you have any yogurt left over, store it tightly packed in the freezer with a piece of plastic wrap laid directly on the surface of the frozen yogurt.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
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!