Blueberry Cheesecake Frozen Yogurt
Blueberry Cheesecake Frozen Yogurt
Yield: 8 servings
Equipment: saucepan, blender, 9-by-5-inch loaf pan
Time and setting: 25 minutes plus 6 hours freezing
Ingredients
- 3 cups blueberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 cups whole-milk Greek yogurt
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 cup graham crumbs
Method
- Cook blueberries, sugar, and lemon 8–10 minutes until juices thicken. Cool and chill.
- Blend yogurt, cream cheese, vanilla, and salt smooth. Fold in blueberry mixture, leaving ribbons.
- Layer mixture and crumbs in loaf pan. Cover surface directly.
- Freeze at least 6 hours. Stand 10 minutes before scooping.
Preparation notes
Read the method fully, prepare the pan or appliance, and arrange ingredients in order. Divide the batch evenly. Keep raw-food utensils separate and preserve every rest or chill period.
Substitutions
Raspberries may replace blueberries. Omit crumbs for gluten-free preparation or use verified gluten-free crumbs.
Storage and safety
Keep frozen at 0°F up to 2 weeks. Do not refreeze after complete melting.
Planning and quality control
Measure ingredients before starting and keep each ingredient in its stated condition—cold, softened, drained, cooked, or frozen. Use the specified equipment capacity and divide the recipe according to the stated yield. Begin checking at the lower end of the time range, then use the visual cue and thermometer endpoint instead of relying on time alone.
For consistent portions, use a level scoop, measured spoon, or marked cutting guide. Complete the stated rest, cooling, or chilling period before moving or serving the recipe. If one substitution changes moisture, sweetness, or fat, avoid making additional substitutions in the same batch.
Use clean utensils for finished food after contact with raw egg or poultry. Label stored portions with the preparation date, reheat only the quantity needed, and avoid repeated warming and cooling. Check packaged ingredient labels for allergens and formulation changes. Optional garnishes should not be used to infer program points or nutrition.
