An excellent dessert, simple to make, full of flavor and refreshing. On any sugar craving-ice-cream-crazed-ripping-through-the-freezer-for-everything-unholy-moment, frozen yogurt can calm down and nuke those psychotic moments.
Using frozen blueberry purée, which gave the frozen yogurt a lovely purple color. This recipe also works with any frozen fruit, so let your fruity imaginations run wild!
You can eat this frozen yogurt right after you blend it, but you may notice that the consistency is a bit soft and runny. If you want to create round scoops like you see in these pictures, be sure to freeze the frozen yogurt for 30 to 45 minutes.
Combine 1/4 cup of the blueberry purée, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
Place the remaining blueberry purée, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
