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RECIPE
8 INGREDIENTS6 STEPS8HR 20MIN

Lemon Blueberry Cheesecake Frozen Yogurt

4.7
3 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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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.

8HR 20MIN

Total Time

20MIN

Active Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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4
Bananas , sliced, frozen
1 cup
Cream Cheese
1/4 cup
Raw Honey , divided
1/4 cup
Lemon Juice , freshly squeezed
1 1/2 cups
2 Tbsp
Lemon Juice , freshly squeezed
to taste
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Nutrition Per Serving
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CALORIES
166
FAT
8.1 g
PROTEIN
2.1 g
CARBS
23.3 g

Directions

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Step 1
Add Fresh Blueberries (1 1/2 cup), Raw Honey (1 1/2 tablespoon), and Lemon Juice (2 tablespoon) to small sauce pan. 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.
Step 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.
Step 3
Meanwhile, add Banana (4), Cream Cheese (8 ounce), Raw Honey (3 tablespoon), Lemon Juice (1/4 cup), and Vanilla Extract (2 teaspoon) 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.
Step 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.
Step 5
Use a butter knife to swirl blueberry compote into ice cream.
Step 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!

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Nutrition Per Serving
Calories
166
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
4.6 g
23%
Trans Fat
0.3 g
--
Cholesterol
22.9 mg
8%
Carbohydrates
23.3 g
8%
Fiber
1.9 g
7%
Sugars
16.2 g
--
Protein
2.1 g
4%
Sodium
71.9 mg
3%
Vitamin D
--
--
Calcium
25.0 mg
2%
Iron
0.2 mg
1%
Potassium
209.7 mg
4%
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