Blueberry Frozen Yogurt – Recipe of the Month from DFCI

Not only are blueberries a great source of vitamin C, K, and manganese, they are also known for being antioxidant powerhouses.

One of the many phytonutrients found in blueberries are anthocyanins, which give blueberries their intense blue color in addition to providing several health benefits. In cell studies, anthocyanins have been found to protect against some cancers, including breast, colon, stomach and prostate cancers. Research has shown that these phytonutrients play an important role in inhibiting inflammation, decreasing tumor growth, and counteracting oxidation.

Blueberry Frozen Yogurt

Ingredients:

• 2 cups of non-fat Greek yogurt
• 2 cups of fresh or frozen blueberries (or strawberries, blackberries or raspberries)
• 1/4 cup of honey (or sugar)
• 1 tablespoon of lemon juice

Directions:

1. Blend blueberries, honey and lemon juice in a blender or food processor until smooth.
2. Add yogurt to blueberry mixture in blender or food processer and mix until combined.
3. Pour blueberry and yogurt mixture into ice cream maker and freeze according to manufacturer’s instructions.
4. If you do not have an ice cream maker, pour mixture into a freezer-proof container (shallow metal pan or glass container). For soft serve consistency, freeze 30 to 60 minutes, stirring every 15 minutes. For solid ice cream consistency, freeze for 1 to 2 hours, stirring every 30 minutes.
5. Serve immediately or store in a container in the freezer. If frozen yogurt becomes too solid in freezer, place in refrigerator for 30 minutes until desired consistency is met.

Yield:

4-6 servings

Source:

Katelyn Castro is a nutrition volunteer at Dana-Farber Cancer Institute and student in the dietetics program at Syracuse University. Katelyn has a passion for cooking and sharing fresh seasonal recipes with friends and family that are both flavorful and nutritious. Recipe adapted from eatingwell.com.

Courtesy of Dana-Farber Cancer Institute