Blueberry Frozen Yogurt

1. 1

   Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan.

2. 2

   Coarsely mash the blueberries using a fork or a potato masher.

3. 3

   Place over medium-high heat and bring to a boil.

4. 4

   Remove the pan from the heat, cover and let the mixture stand for 15 minutes.

5. 5

   Uncover the pan and let the syrup cool slightly.

6. 6

   Discard the thyme sprigs.

7. 7

   Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor.

8. 8

   Blend until the mixture is almost smooth.

9. 9

   Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours.

10. 10

    Using a fork, stir to blend.

11. 11

    Continue to freeze until firm, at least 8 hours or overnight.

12. 12

    Using the tines of a fork, scrape the mixture into small serving bowls or glasses.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.