Blueberry Frozen Yogurt

The Friday before Easter I had one of the most amazing dates ever! Every year around Easter time we do an Easter Egg Hunt date. Each year we take turns planning the date and this year was my turn. Since we are coming up on our 4th year anniversary in a couple of weeks I decided to use that as my inspiration. I had a cute little Easter basket with 4 plastic eggs in it and each had a little clue inside. Each clue was dedicated to that year of marriage. Each paper had fun memories from that year of marriage and a clue to our next activity. 


We had a lot of fun going to various places in Salt Lake City. Our favorite was a stop at Tony Caputo's.  An amazing Italian store full of the most incredible food you will ever taste! We bought some amazing Parmesan cheese and Milano salami. Yum! If you go, I recommend going to the store on 300 south.


For the last activity I brought along my book, The Perfect Scoop and had Derek pick any ice cream recipe he wanted to make or we could make up our own.  I knew we wouldn't have a lot of time on our date since we didn't take the kids with us so I thought we'd continue our date at home.  Derek ended up picking Blueberry Frozen Yogurt so we stopped to buy a few ingredients and came home to make it.


It was so fun to make together and tasted so good!  It was full of blueberries and of course had the fantastic tart flavor you get from frozen yogurt. We loved it!  Blueberry Frozen Yogurt will always remind me of one of the best dates ever!


Blueberry Frozen Yogurt
Slightly adapted from The Perfect Scoop
Ingredients:
1 1/2 cups plain whole-milk yogurt
3/4 cup sugar
3 cups blueberries, fresh or frozen
2 teaspoons freshly squeezed lemon juice


Directions:
In a blender or food processor, blend together the yogurt, sugar, and blueberries.  Press the mixture through a strainer to remove the seeds.  Stir in the lemon juice.  Chill for 1 hour.


Freeze in your ice cream maker according to the manufacturer's instructions.


Variations: To make a richer version, substitute 1 1/2 cups of Greek-style yogurt.