I was going to post something about bread baking today. Then, I realized that if it’s 90 degrees here, it’s probably in the hundreds where most of you are, and none of you want to turn on your ovens.
I don’t blame you. We’re having the kind of weather that makes me anxious about the future, the kind of weather that makes me feel sorry for the dog and her thick double coat, the kind where we have to shut all the windows and close all of the blinds during the day and fling them open at night, desperate for a breeze.
Sure, you can make ice cream. But my favorite recipes involve making a custard on the stove, and who wants to stand over a stove stirring things in this weather? Precisely no one.
So. This frozen yogurt comes together in an absolute snap, no cooking, no fuss. If you want to cook down the blueberries, you can, but why not just puree them? The lemon keeps everything light and fresh, adding a bright citrus note that complements the tang of the Greek yogurt.
Remember when I made buttermilk ice cream? It’s kind of like that, except better — because there’s no stove involved. Plus, probiotics. Or something.
- 1 cup blueberries, divided
- 1 quart plain Greek yogurt (can use low-fat if desired)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- zest and juice of 2 lemons (about 1/2 cup juice)
- Puree or mash 1/2 cup of blueberries. Set aside.
- Stir together yogurt and sugars in a large bowl until the sugars dissolve. Carefully stir in lemon juice, then zest, stirring until well-incorporated. Taste and adjust sugar if desired.
- Add lemon ypgurt mixture to ice cream maker and freeze according to manufacturer’s instructions. In last minute, dump in whole and pureed blueberries and allow to barely combine, giving you the swirl.