Blueberry Yogurt Ice Cream Directions:
- Wash and dry the fresh blueberries.
- In a blender or food processor, combine the blueberries, powdered erythritol, vanilla extract, lemon zest (if using), and salt. Blend until smooth to create a blueberry puree. Taste and adjust sweetness if needed.
- In a mixing bowl, combine the fat-free Greek yogurt and coconut cream (if using) with the blueberry puree. Mix thoroughly until well incorporated for a creamy texture.
- If using an ice cream maker, transfer the mixture to the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If not using an ice cream maker, pour the mixture into a freezer-safe container. Cover and place in the freezer. Every 30 minutes, remove and stir with a fork to break up ice crystals. Repeat for 2-3 hours until desired consistency is achieved.
- Serve immediately for a soft-serve texture or transfer to an airtight container and freeze for a firmer ice cream.
WW Points Calculation (Updated):
- Plain, fat-free Greek yogurt (2 cups): 0 points
- Fresh blueberries (1 cup): 0 points
- Powdered erythritol (½ cup): 0 points
- Pure vanilla extract (1 tsp): 0 points
- Lemon zest (½ tsp): 0 points
- Salt: 0 points
- Coconut cream (¼ cup, optional): 8 points
Total Points: 0 points (without coconut cream) / 8 points (with coconut cream)
Servings: 4
Per Serving: 0 points (without coconut cream) / 2 points (with coconut cream)
Nutrition Information (per serving, approximate):
- Calories: ~90
- Fat: 4g
- Protein: 8g
- Carbohydrates: 10g
- Sugar: 5g
- Sodium: 30mg
I'm await your comments! Enjoy!
