By Robert Vowell
Sugar Free Blueberry Frozen Yogurt
8 steps
Prep:5hCook:30min
Simple Keto Blueberry frozen yogurt (net carbs of 3.8g per 1/2 c serving). Xylitol give this a creamy texture that doesn't freeze into a brittle hard product unlike some other types of artificial sugars. The Greek yogurt can be strained further for an hour or so to lower the water content and give a slightly creamier product. Store bought yogurt works fine but if you have the time making your own allows you to further own this recipe.
This is modified from a recipe from Hello, My Name Is Ice Cream by Dana Cree (Blueberry Lavender Frozen Yogurt pg 130)
Updated at: Thu, 17 Aug 2023 12:05:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
11
Low
Glycemic Load
3
Low
Nutrition per serving
Calories163.7 kcal (8%)
Total Fat7.6 g (11%)
Carbs28.7 g (11%)
Sugars3.1 g (3%)
Protein4.9 g (10%)
Sodium21.8 mg (1%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Puree blueberries.
Step 2
Mix puree with yogurt, set aside in fridge
Step 3
Bring cream, milk and xylitol to boil, reduce to simmer for 2 minutes then remove from heat.
Step 4
Strain milk mixture and chill in ice bath to approx 50 degrees.
Step 5
Mix with yogurt mix and set aside in fridge for at least 4 hours up to a day to allow mix to cure (in a rush you can skip this but patience is always rewarded)
Step 6
Churn and freeze in ice cream maker according to machine directions.
Step 7
Harden in the freezer for a couple hours or don't (at this point its at a soft serve constancy and perfectly servable.)
Note
Step 8
adding stabilizers makes for a creamier product. Follow directions for chosen stabilizer and add in at appropriate step. I use a commercial mix of Gaur Gum, Lotus Bean Gum, Carrageen and Sodium Alginate (all are natural)
