3 cups Greek style plain low-fat yogurt
2/3 cup sugar
1 teaspoon vanilla extract
1 Tablespoon honey
1 cup blueberries – pureed in a blender or food processor.
Combine all ingredients in a large bowl.
Pour in to a traditional ice cream freezer and freeze according to manufacturer’s directions. When yogurt is thickened, remove cylinder and place in freezer for a minimum of two hours. Serve within 30 minutes. Top with fresh blueberries.
Makes 1 quart.
Submitted in 2013 by Amy McLeod, RD, LD Registered and Licensed Dietitian
Healthy Living Spokesperson, Brookshire Brothers.