Best 6 Triple Citrus Blueberry Frozen Yogurt Cups Recipes
Indulge in a refreshing and tangy delight with our delectable "Triple Citrus Blueberry Frozen Yogurt Cups" recipe. This easy-to-follow recipe combines the flavors of three citrus fruits—orange, lemon, and lime—with the sweetness of blueberries, resulting in a burst of flavor in every bite. Made with a creamy frozen yogurt base and topped with a vibrant blueberry compote, these frozen yogurt cups are the perfect summer treat that will cool you down on a hot day. Get ready to tantalize your taste buds with this irresistible recipe that is not only delicious but also packed with the goodness of citrus fruits and blueberries.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY FROZEN YOGURT
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT2h35m
Yield 1 quart
Number Of Ingredients 5
Steps:
- A full 24 hours before you make your frozen yogurt, place your ice cream insert into the freezer.
- Add the sugar, vanilla, blueberries and lemon juice to a saucepan over medium heat and stir well. Press the berries with the back of a wooden spoon so the berries burst. When the sugar has dissolved, remove from the heat. Let cool then refrigerate until well chilled, about 2 hours.
- Add the chilled berry mixture to a food processor. Pulse until smooth, then add the yogurt and continue to blend until completely mixed.
- Turn your ice cream machine on and pour in the yogurt mixture. Churn until the mixture looks slushy, like soft serve, 12 to 15 minutes. Cover with plastic wrap and place in the freezer for several hours until it's scoopable.
FROZEN YOGURT GRANOLA CUPS RECIPE BY TASTY
Here's what you need: peanut butter, honey, granola, greek yogurt, strawberry, blueberry, dark chocolate
Provided by Crystal Hatch
Categories Breakfast
Yield 12 cups
Number Of Ingredients 7
Steps:
- Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted.
- In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine.
- Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom.
- Top each cup with about 1.5 ounces (45g or ⅓ of a single-serving container) of yogurt.
- Top each cup with strawberries, blueberries and dark chocolate chunks.
- Cover tightly with foil and freeze for at least 2 hours.
- Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, Sugar 16 grams
FROZEN LEMON YOGURT
Wanting something with fewer calories, I tinkered with a lemon ice cream recipe until I liked what I tasted. This cool tangy treat is so refreshing! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,
Nutrition Facts : Calories 187 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
TRIPLE CITRUS BLUEBERRY FROZEN YOGURT CUPS
A snack attack can happen anytime. Best to keep the freezer stocked with healthy, make-ahead treats like triple citrus blueberry frozen yogurt cups! No matter the temperature outside, you always have something cool and refreshing on hand. Triple citrus blueberry frozen yogurt cups are yummy, kid-friendly and contain both calcium (49 mg) and vitamin C (4 mg).
Provided by Food Network
Number Of Ingredients 8
Steps:
- Line 12 muffin cups with cupcake liners.*
- Reserve 6 tablespoons granola and spoon remaining granola onto bottom of cupcake liners.
- In a blender, combine yogurt, banana, honey, orange zest, lime zest and lemon zest and puree until blended.
- Stir in 1 cup blueberries.
- Spoon mixture over granola in cupcake liners, dividing evenly.
- Top with remaining 1 cup blueberries and reserved granola.
- Freeze until set, at least 4 hours.
FROYO FRUIT CUPS RECIPE BY TASTY
Here's what you need: blueberry, raspberry, vanilla greek yogurt
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 3
Steps:
- Arrange 12 cupcake liners in a muffin tin.
- Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
- Top with blueberries and raspberries.
- Freeze for at least two hours.
- Remove cupcake liners before serving.
- Enjoy!
BLUEBERRY FROZEN YOGURT
When I wrote my first book on desserts, I told the story of the blueberry bush my father planted when I was growing up, which was an early lesson in disappointment (there were many more to come, but that was the first). As soon as the berries would ripen, the wily and evil blackbirds would come and snag any and all berries before I got to taste even one. When I returned home about a year ago, my sister had just sold the house and was moving away, and I noticed that the lonely berry bush was still there. And still devoid of berries. Although I gave up hope a long time ago, I considered warning the family moving in not to get their hopes up for any ripe blueberries. But I decided to let them find out on their own. They'll learn the same lesson I did, and end up buying blueberries at the store, where the blackbirds can't get them. Hopefully they'll spare themselves the disappointment of a life as unfulfilled as mine, devoid of homegrown blueberries.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- 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 kirsch and lemon juice. Chill for 1 hour.
- Freeze in your ice cream maker according to the manufacturer's instructions.
- To make a richer version, substitute 1 1/2 cups (360 g) of Greek-style yogurt or Strained Yogurt (page 49) for the plain yogurt.
- To make Raspberry Frozen Yogurt, purée 2 cups (480 g) plain whole-milk yogurt, 3/4 cup (150 g) sugar and 2 cups (240 g) fresh or frozen raspberries with 1 teaspoon freshly squeezed lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour, then freeze in your ice cream maker.
- Serve scoops of Blueberry Frozen Yogurt in Honey-Cornmeal Ice Cream Cones (page 230).
Tips:
- Use ripe blueberries: The riper the blueberries, the sweeter and more flavorful your frozen yogurt cups will be.
- Freeze the blueberries before using: This will help to keep them from bleeding into the yogurt and making it watery.
- Use a variety of citrus fruits: This will give your frozen yogurt cups a more complex and interesting flavor.
- Don't overmix the yogurt: Overmixing will make the yogurt tough and grainy.
- Freeze the yogurt cups for at least 4 hours before serving: This will give them time to firm up and develop their full flavor.
Conclusion:
These triple-citrus blueberry frozen yogurt cups are a delicious and refreshing treat that are perfect for a hot summer day. They're also a great way to get your kids to eat their fruit. With just a few simple ingredients and a little bit of time, you can make these frozen yogurt cups at home. So what are you waiting for? Give them a try today!
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