Can I double this recipe for a larger party?

Absolutely. You can easily double all the ingredients. Just be sure to use a larger shallow dish for freezing (like a 9x13 inch pan) to ensure it freezes evenly. The freezing times should remain roughly the same.

What is the best way to serve this Blueberry Frozen Yogurt at a party?

For the best texture, scrape the Blueberry Frozen Yogurt to order and serve it immediately in your pre-chilled dishes. If you need to pre-scoop, you can scrape it into a separate airtight container, but it will lose some of its light, flaky quality as it compacts.

Can I use a different fruit?

Yes, this recipe is very versatile. Frozen, thawed dark sweet cherries, blackberries, or raspberries would all be wonderful substitutes for the blueberries, each creating a unique and delicious Blueberry Frozen Yogurt .

No-Churn Blueberry Frozen Yogurt: The #1 Recipe for Guests

Elegant Blueberry Frozen Yogurt: The Perfect No-Churn Dessert for Guests

A creamy homemade frozen yogurt featuring a delightful blend of blueberries and a hint of botanicals from a thyme-infused honey syrup. The base is made with whole-milk Greek yogurt, sweetened with honey and agave, and brightened with fresh lemon juice. The mixture is frozen and scraped to create a delicious and refreshing dessert.

Author: Evelyn
Prep Time: 30 minutes (includes steeping time)
Cook Time: 5 minutes
Total Time: 10 hours 35 minutes (includes freezing time)
Yield: 6 servings (approximately 4 cups) 1x
Category: Dessert
Method: Freezing, Blending
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound frozen blueberries, thawed
1 tablespoon plus 1/3 cup honey
Two 3-inch-long sprigs fresh thyme
2 cups chilled plain whole-milk Greek yogurt
1/4 cup agave
2 tablespoons fresh lemon juice

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Instructions

Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher.
Place over medium-high heat and bring to a boil.
Remove the pan from the heat, cover and let the mixture stand for 15 minutes.
Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours.
Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight.
Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Nutrition

Serving Size: 1/6 of recipe (about 2/3 cup)
Calories: 215
Sugar: 34g
Sodium: 30mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg

Find it online: https://cookupjoy.com/blueberry-frozen-yogurt/