Blueberry Cheesecake Frozen Yogurt – a delicious recipe with Cream Cheese, Yogurt, Vanilla, Fresh Squeezed Lemon Juice, Lemon Zest, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using an immersion blender and a large mixing bowl, or in a large blender pitcher, add the cream cheese, yogurt, vanilla, lemon juice and zest, and salt. Blend until smooth. Add the blueberries and blend until no large chunks remain. Taste and add sweetener little by little, blending each time, until desired sweetness is achieved. Cover and refrigerate 1 to 2 hours, or until thoroughly chilled.
2
Freeze according to your ice cream maker's instructions. This recipe fits with plenty of room in my 1 1/2 quart Cuisinart and took approximately 20 minutes to achieve a soft-serve consistency. You can serve this immediately while still soft, or transfer to a freezer-safe container and store frozen for up to 7 days. Thaw frozen yogurt for 5 to 10 minutes at room temperature before serving to make scooping easier.
270
kcal
Calories
22
g
Fat
11
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces, weight Fat-free Cream Cheese, 2-1/2 cups Plain Nonfat Greek Yogurt, 1 teaspoon Vanilla Extract, 2 Tablespoons Fresh Squeezed Lemon Juice, and more.
Yes, Blueberry Cheesecake Frozen Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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