Are you staring at that photo and wishing you had some? It’s really easy to make and is every bit as delicious as it looks. The bonus is that it’s made with nonfat organic Greek yogurt. I still had a few free coupons that the folks at Oikos had sent me and their product was perfect in this creamy, lemony frozen yogurt. You could probably use regular yogurt too, provided you strained it in cheesecloth overnight. The big difference between this and my first attempt at making frozen yogurt (strawberry frozen yogurt) was the consistency. I loved the strawberry flavor last time, but it froze so solidly that it was difficult to scoop. This time, I added some limoncello that my son Michael made (stay tuned for his guest blog post on that in the near future). The alcohol helped – not only with the flavor, but it helped keep it “scoopable.” With blueberries kicking into high season, a blueberry sauce was a natural pairing – a match made in heaven. Another idea would be to make the blueberry sauce ahead of time and swirl it into the yogurt when you’re mixing everything in the ice cream machine, for a blueberry swirl effect. But it might turn out to taste more like a blueberry yogurt that way. I prefer to have the lemon dominate and the texture of the whole blueberries instead. Either way, it’s a refreshing, light, healthy and delicious summer dessert. Limoncello frozen yogurt 1/4 cup fresh lemon juice (or more if you want it really, really lemony) zest of one lemon (or two for a really, really strong lemon flavor) 3/4 cup sugar 1/4 cup limoncello 16 oz. Greek yogurt Mix together the lemon juice and sugar and bring to a boil. Cook for several minutes until sugar is dissolved. Let the mixture cool, then add the lemon zest, limoncello and the yogurt. Mix everything together with a whisk and chill for one hour. Process in an ice cream machine according to instructions. Blueberry sauce 1/2 cup water 2 T. sugar 2 tsps. cornstarch grated peel of 1 lemon 2 cups blueberries Mix sugar and 1/4 cup of water in a saucepan. Bring to a boil, letting the sugar dissolve. Take the other 1/4 cup of water and mix in a small cup with the cornstarch, until there are no lumps. Add to the pot and cook for a couple of minutes until thickened. It will become a little looser when you add the blueberries. Place the blueberries in the pot as well as the lemon peel and cook a few minutes more, but no so long that the blueberries lose their shape. If still too thick, add a little more water. Cool and serve over yogurt, or lemon cake or other desserts.
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