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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Freeze the yogurt, and the fruit, if you are starting with fresh. | 2. It is best to put the yogurt into an ice-cube tray. | 3. Puree the frozen yogurt and fruit in a food processor with the remaining ingredients, except the sugar. | 4. They should be thoroughly blended. | 5. Taste, and process in as much sugar as seems good to you. | 6. Spoon into serving dishes and return to the freezer until dessert time. | 7. If you wish to keep the yogurt in the freezer for up to a week, you may do so, in a covered container. | 8. It will need to sit out at cool room temperature for 30 minutes to an hour before serving, or it will be too hard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain nonfat yogurt	1 1/2	cups		-	-	-	-
blueberry	2	cups		168.72	42.8904	2.1904	0.9768
lemon	1/2			0.6404	0.2058	0.0243	0.0066
blueberry jam complementary	3	tablespoons		-	-	-	-
sugar	1 -4	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.