The lemon flavor is most certainly present, but you could definitely amp it up by adding some lemon zest. And the blueberry compote? So lovely and by far my favorite part. While there’s definitely a good source of sugar in this dish, there’s not a lot of added sugar and the added sugar is all from raw honey. Still, the overall outcome is not exceedingly sweet, but just sweet enough. Feel free to taste as you go and add a bit more if desired.
Total Time
8hr 20min
4.7
3 Ratings
Author: Lemons and Basil
Servings:
10
Ingredients
•
4
Bananas
, sliced, frozen
•
1
cup
Cream Cheese
•
1/4
cup
Raw Honey
, divided
•
2
Lemons
, freshly squeezed
•
2
tsp
Vanilla Extract
•
1 1/2
cups
Fresh Blueberries
•
to taste
Dark Chocolate Chips
(optional)
Cooking Instructions
1.
Add Fresh Blueberries (1 1/2 cups), Raw Honey (1 1/2 Tbsp), and 2 Tbsp juice from Lemons (2) to a small saucepan. Cook over medium heat and bring to a boil, reduce to simmer and cook 5-7 minutes or until blueberries have released juices and sauce begins to thicken.
2.
While sauce is simmering, take a fork and gently mash blueberries. Once cooked, remove from heat and pour into a bowl, add to refrigerator or freezer to cool while you make the frozen yogurt.
3.
Meanwhile, add Bananas (4), Cream Cheese (1 cup), Raw Honey (3 Tbsp), 1/4 cup Lemon Juice, and Vanilla Extract (2 tsp) to food processor. Process on High for 30 seconds, then remove and scrape down sides, before processing for another 30-60 seconds or until smooth consistency has been reached.
4.
Pour half frozen yogurt into freezer safe container then drop half cooled blueberry compote in large spoonfuls over ice cream. Top with remaining ice cream, then remaining blueberries.
5.
Use a butter knife to swirl blueberry compote into ice cream.
6.
Cover container with lid or plastic wrap and put in freezer for 8 hours or until firm enough to scoop. Top with Dark Chocolate Chips (to taste). Enjoy!
Nutrition Per Serving
CALORIES
172
FAT
8.1 g
PROTEIN
2.0 g
CARBS
23.8 g
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