Prep 30 mins
Cook 2 hrs
(Use during C. T.) Not only are bluebrries a great source of vitamin C, K, and mangenese, they are also know for being antioxidant powerhouses. One of the many phytonutrients found in blueberries are anthocyanins, which give blueberries their intense blue color in addition to providing several health benefits. In cell studies, anthocyanins have been found to protect against some cancers, including breast, colon, stomach and prostate cancers. Katelyn Castro is a nutrition volunteer at Dana-Farber Cancer Institute and student in the dietetics program at Syracuse University. Katelyn has a passion for cooking and sharing fresh seasonal recipes with friends and family that are both flavorful and nutritious. Recipe adapted from eatingwell.com.
- 2 cups non-fat Greek yogurt
- 2 cups fresh blueberries (or strawberries or blackberries or raspberries) or 2 cups frozen blueberries (or strawberries or blackberries or raspberries)
- 1⁄4 cup honey (or sugar)
- 1 tablespoon lemon juice
- Blend the blueberries, honey and lemon juice in a blender or food processor until smooth.
- Add yogurt to blueberry mixture in blender or food processor and mix until combined.
- Pour blueberry and yogurt mixture in a blender or food processor and mix until combined.
- Pour blueberry and yogurt mixture into ice cream maker and freeze according to manufacturer's instructions.
- If you do not have an ice cream maker, pour mixture into a freezer-proof container (shallow metal pan or glass container). For soft serve consistency, freeze 30 to 60 minutes, stirring every 15 minutes. For solid ice cream consistency, freeze for 1 to 2 hours, stirring every 30 minutes.
- Serve immediately or stor in a container in the freezer. If frozen yogurt becomes too solid in freezer, place in refrigerator for 30 minutes or until desired consistency is met.
- 4-6 servings.