Nancy Olson's Blueberry Vanilla Bean Frozen Yogurt
I wanted to share a recipe that makes use of what is beautiful and delicious at the farmers' market right now. The blueberries have that perfect balance of sweet and tart. We've combined blueberries and yogurt for a refreshing treat that you don't need to heat up your kitchen to enjoy. I think a scoop of this is amazing solo, but a little granola gives it a great textural contrast (and possibly an excuse to eat it for breakfast!).
We got so excited creating this recipe just for Serious Eats. It turned out better than we'd imagined it so we're now planning an entire dessert around it. If you don't feel like making it yourself you will find it on our Tavern menu soon.
For the yogurt you should use whatever yogurt you like best. We tested this with a couple of different readily available Greek-style yogurts, both nonfat. They both made a beautifully smooth and creamy frozen yogurt.