Kristie from TheSweetAndSimpleKitchen uses fresh Driscoll's blueberries in her own sweet treats in the summer. The ease of no churn vanilla frozen yogurt with the sweet blueberry ripple will leave you making these every weekend!
Show us how you are filling everything from sweet to savory with berries by entering our contest. Click here for the contest rules!
For the Blueberry RIpple
- 2 cups blueberries
- 1/3 cup brown sugar
- 2 tablespoons fresh lemon juice
- pinch salt
For the Puffed Quinoa Granola Crust
- 1/2 cup almonds
- 1/2 cup dates, packed
- 1 cup rolled oats
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 1/2 lemon, juiced
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup puffed quinoa
For the No Churn Vanilla Frozen Yogurt
- 2 cups Greek yogurt
- 11/2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 1 lemon, zested (need 2 teaspoons)
- 1/2 cup powdered sugar
- 1/4 cup honey
To Make the Blueberry Ripple
Add the blueberries, lemon juice and brown sugar to a medium saucepan. Bring to a boil, reduce heat to medium high and cook until blueberries are broken down and have begun to thicken into a sauce - about 8 to 10 minutes. Remove from heat and allow to cool completely to room temperature. Set in the fridge until ready to use.
To Make the Puffed Quinoa Granola Crust
Preheat oven to 350ºF and line a 9x9 inch square baking pan with parchment paper.
In a food processor, pulse almonds until crumbly. Add in dates, coconut oil, almond butter, lemon juice, vanilla and salt. Pulse until smooth. Add in rolled oats and pulse until a crumbly mixture forms. Add in puffed quinoa and pulse to just combine.
Press into prepared pan, spreading to the corners to form about a ¼ inch thick even layer on the bottom of the pan. Bake for 12 minutes; remove from oven and allow to cool completely to room temperature.
To Make the No Churn Vanilla Frozen Yogurt
Once your crust & blueberry ripple have cooled completely, prepare your frozen yogurt.
In a large mixing bowl, whisk together yogurt, vanilla, lemon zest, powdered sugar and honey.
In a separate bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipping cream into yogurt mixture until combined.
Spread a thin layer of the frozen yogurt (about 1 cup) on top of the crust. Spread to the outer corners of the pan. Top with about ¼ cup of the prepared blueberry compote, and use the back of a spoon or an offset spatula to spread the compote over the frozen yogurt layer.
Next add ½ of the remaining frozen yogurt to the pan, spreading again to the outer edges. Top with another ¼ cup of the compote and spread over frozen yogurt. Top with remaining ½ of frozen yogurt mixture and spread to the outer edges of the pan. Drizzle a few more tablespoons of the blueberry ripple on top, and use a knife to swirl the ripple into the top of the frozen yogurt.
Sprinkle with a few more fresh blueberries and set in the freezer to chill for at least 6 hours. Once frozen, slice your bars to your desired shape and enjoy!