March 23, 2014

Wild Blueberry Frozen Yogurt

They say photos are more important than words when it comes to blogs, and my favorite recipe search method proves that.  I often start my search with Google Images and then choose the prettiest looking recipe. 

I loved the look of Table for 2's blueberry ripple yogurt ice cream when I was searching for a frozen yogurt recipe to make with Wyman's frozen wild blueberries.  It's so easy to make, no ice creamer maker required, just a blender.


This was my first time trying wild blueberries, thanks to a coupon I received from Wyman's for a free package.  I love their cute tiny size and found that I prefer the taste of wild blueberries compared to the larger blueberries that are typically in our freezer.
 
Their size is great for baked goods because they hold less water.  I also made lemon blueberry scones with Wyman's frozen berries, which were delicious but ugly.  It's frustrating when you follow a recipe exactly and the end product looks so different (recipe photo vs my photo).


I've seen a lot of ice cream recipes made in loaf pans but this was my first time trying one out.  I added the blueberries in two separate layers in an attempt to get them evenly dispersed throughout the frozen yogurt.

Notice the plastic wrap overhang?  Yeah, it was way too short to cover the yogurt while it froze, so I had to add more plastic wrap to the top.


Photographing ice cream is a tricky business.  Throw in an 85 degree Miami day and you have to work very quickly when taking photos near a sunny window.  The white serving tray I chose sort of helps hide the melted frozen yogurt :)

Wyman's also produces flash frozen strawberries, red raspberries, mango chunks and berry blends.  I love mango which I plan to buy next in an attempt to make a frozen yogurt terrine with blueberries and mango.



Wild Blueberry Frozen Yogurt

Prep Time: 15 mins + 8 hours freezer time
Cook Time: 5 minutes
 

Ingredients (serves 8)
Step 1
  • 1 cup frozen wild blueberries
  • 2 tablespoons water
  • 1 tablespoon sugar
Step 2
  • 32 oz plain non-fat Greek yogurt
  • 8 oz whipping cream
  • 3/4 cup sugar
  • 1 cup frozen wild blueberries
Instructions
Step 1
  • In a small saucepan over medium low heat, heat 1 cup blueberries, water and 2 tablespoons sugar. Do not stir, just swirl the pan using the handle. Cook for 5 minutes, remove from heat, let cool. Transfer to a small covered container and refrigerate until serving time.
Step 2
  • Line a 9x5 loaf pan with plastic wrap, leaving a few inches of overhang. In a blender, mix together yogurt, whipping cream and sugar until smooth. Pour half of yogurt mixture into loaf pan. Sprinkle 1/2 cup of blueberries on top and use a knife to gently swirl the berries into the yogurt mixture.
  • Pour remaining yogurt mixture on top and sprinkle remaining 1/2 cup of blueberries, again mixing them in with a knife. Cover with plastic wrap overhang and freeze for 8 hours.
To Serve
  • When ready to serve, remove loaf pan from freezer and invert onto serving plate. Gently peel away plastic wrap. Drizzle blueberry sauce mixture from step 1 over the frozen yogurt. Cut into 1/2-inch thick slices, rinsing the knife under hot water and drying into between cuts.
Recipe adapted from: Table For 2
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4 comments:

  1. I completely agree on the photograph assessment--I go to Foodgawker, which has a pretty decent search engine, and Pinterest a lot for food inspiration. I have cans of Wyman's wild blueberries, that I am struggling to figure out how to use up. Canned aren't quite as tasty and tougher to work with unless you like blueberry pie. BTW, I think your scones look great--I think they just look tastier if some of the berry squishes out into the dough...

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  2. Yummy. I cannot wait for the hot weather to kick in. I am sure this is perfect for a nice sunny day.

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  3. If I pass my glucose test this week we are making this. I can't stop thinking about ice cream lately even in the cold weather!

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  4. This looks absolutely amazing! OK, I'd just like to say that I love that you shared your photo vs. recipe photo...that unfortunately has happened to me...this weekend I was trying to follow a recipe and my food processor almost exploded, it was quite the mess...and then last week a spatula melted...this was all after following recipes to a T! You recipe on the other hand, it sounds great and easy to follow :)

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