Blueberry Cheesecake Frozen Yogurt

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.