Hi Bold Bakers!
Blueberry Cheesecake is one of my favorite desserts so I thought why couldn’t I have it in a frozen yogurt. The sweetness of the blueberries combined with the creamy cheesecake is divine. There is something about creamy and tangy that I just love in a dessert.
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My Frozen Yogurts can be whipped up in just 5 minutes and are made using just a hand full of ingredients. Best of all there’s no ice cream machine required. No Machine Frozen Yogurt means not having to worry about not owning an ice cream machine. I like to make recipes that are accessible to everyone as much as I can. I don’t own an ice cream machine and I’m guessing a lot of you don’t either. What I do own is a food processor.
My food processor is used for a multitude of recipes in my kitchen and I love it. There’s not much it can’t do so when I tried to make my own version of frozen yogurt in it I knew it was up to the challenge. The results are a smooth and creamy Frozen Yogurt that is second to none.
- 2 cups (16oz/450g) plain yogurt (greek, non-fat or full fat)
- 8 oz cream cheese
- 3 tablespoons honey (or agave nectar)
- 2 teaspoons vanilla
- 4 tablespoons blueberry puree
- ½ cup (4oz/120) graham crackers, crushed
Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
Swirl in the blueberry puree and the crushed graham crackers
Transfer the mixture to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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