Blueberry Frozen Yogurt

I loved this- pretty easy, and great results!  You can't go wrong with a David Lebovitz frozen treat recipe.  The hardest part to this is straining out the blueberry seeds.  I wouldn't skip that part; it makes for a nice and smooth frozen yogurt. 

I used frozen blueberries for this- didn't even bother to thaw them first.  My processor can handle it.  :)  Instead of the 1 teaspoon of kirsch, I used one teaspoon of my homemade vanilla extract, which is made with white rum.  A little bit of alcohol helps prevent crystallization in ice cream and fro yo recipes.  (Yes, I just said Fro Yo!) 

Blueberry Frozen Yogurt
adapted from The Perfect Scoop, via Home Cooking w/Sonya

1 1/2 cups (360g) whole milk Greek yogurt
3/4 cup (150g) sugar
3 cups (340g) blueberries, fresh or frozen
1 tsp. vanilla extract or kirsch
2 tsp. fresh lemon juice

1.  In a blender or food processor, blend the yogurt, sugar, and blueberries until smooth.  Using a rubber spatula, press the mixture through a mesh strainer into a bowl to remove the seeds.  Stir in the vanilla extract or kirsch and lemon juice.  Chill for one hour (I chilled overnight). 

2.  Freeze in your ice cream maker according to manufacturer's directions.

3.  Transfer to a container to freeze for later consumption, or eat right away for soft-serve. 

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