NO-COOK FROZEN YOGURT Blueberry Honey Sugar
2 cups Greek Yogurt
6 tablespoons Blueberry Honey Sugar
¼ cup whipping cream
½ teaspoon vanilla
1. Combine yogurt, Blueberry Honey Sugar and vanilla in a medium bowl until well incorporated.
2. Place in a gallon size re-closeable plastic bag. Lay bag flat, spreading mixture into an even layer and pressing to eliminate air pockets. Seal tightly; lay flat in freezer. Freeze 3 to 4 hours or until almost firm.
3. Break mixture into small pieces and place in the bowl of a food processor. Add ¼ cup whipping cream and process until mixture is very smooth.
4. Pour mixture into a 8 x 4 inch loaf pan; cover surface with plastic wrap. Freeze 1 to 2 hours or until firm but scoopable. Serve immediately.
Note: This recipe will also work well with our Black Currant, Cranberry Pomegranate or Mango Tangerine Sugar.