I hadn’t planned on sharing something sweet this week. I had planned on sharing the recipe for these {oh-so-yummy} Roasted Brussels Spouts Bowl with Poached Eggs. But sometimes plans change. And once I started down memory lane and got this Lemon Blueberry Cheesecake Frozen Yogurt in my head, it felt like the perfect recipe to share before Memorial Day weekend.
I mentioned in my brunch ideas for Mother’s Day post that in 2013 we had my mom and dad along with my sister and her family to our house for Mother’s Day. Josh and I didn’t have kids then and I wanted to honor both my sister and my mom as mothers and give them a break from any cooking that day. Odd that five years later I still remember several of the things I made, but again this was the last Mother’s Day we had with my mom when she was still healthy. SO much of that day will forever be imbedded in my mind and heart. She was vibrant, energetic, and full of life.
We gathered around our table, laughed and enjoyed food and one another, then headed to the zoo. I remember walking arm and arm with her and sharing with her that Josh and I wanted to start trying for a baby soon. I remember the joy on her face, as she so freely assured me that I’d be a wonderful mother. I can’t say that I remember the Mother’s Day before or even the one after, but this particular day is one I’ll never forget.
It was also my first time trying a no-churn homemade ice cream. This No Church Blueberry Cheesecake Ice Cream to be exact. And I remember it was good. SO GOOD.
We were expecting some company last week for dessert at our place and I wanted to make another no-churn ice cream. I’ve made several over the last 3-4 years and they’ve become an easy go-to when we entertain. Something that dresses up a homemade pan of brownies without a lot of effort. I got to thinking about this Blueberry Cheesecake Ice Cream I made that particular Mother’s Day and wondered if I could recreate a healthier version.
From there it seemed the perfect Memorial Day treat. So I’ll tuck the Brussels Sprouts and Poached Egg recipe away for another day. Because today, we’re looking at this sweet, yet slightly tart, healthier, yet totally satisfying Lemon Blueberry Cheesecake Frozen Yogurt!
I’m choosing to call it frozen yogurt rather than ice cream or “nice cream” as has become the term often used to describe banana ice cream, because it’s texture and slight tartness is more reminiscent of frozen yogurt than the rich, creamy and sweet traditional ice cream.
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 over-all outcome is not exceedingly sweet, but just sweet enough. Feel free to taste as you go and add a bit more if desired.
Disclaimer: I think the lemon and blueberry flavor win out, but the slight banana flavor is without question there. I love banana flavoring, so this doesn’t bother me at all. But if you go into it thinking you’ll never know this frozen yogurt originated from bananas, you’ll likely be disappointed. If your a banana girl like myself, MAKE THIS!
I think the pictures say it all, but I’d definitely say this one is kid-friendly and for SURE a winner with the toddler! Brighton thought he was such a big boy getting his very own cone. I love how such simple things bring joy to little ones. Everything is so new and exciting through their eyes. ♡
I didn’t show it in the pictures, but as we’ve eating on this the last day or two, I’ve topped it with a few dark chocolate chips and it is definitely a reeeeally great addition! 🙌🏻 Outside of the bananas, lemon, blueberries and honey, the only other ingredients are cream cheese {I used 1/3 less fat, but I think any would turn out lovely} and a little vanilla extract.
In short, this Lemon Blueberry Cheesecake Frozen Yogurt is made with few ingredients, little hands-on time, and super yummy – a winner in my book! Hope you have a wonderful Memorial Day weekend!
Memorial Day Lemon Blueberry Cheesecake Frozen Yogurt
Ingredients
- FOR THE FROZEN YOGURT:
- 4 frozen bananas sliced
- 8 ounce cream cheese {I used Neufchatel Cheese}
- 3 tbsp raw honey
- 1/4 cup fresh squeezed lemon juice
- 2 tsp vanilla extract
- FOR THE BLUEBERRY COMPOTE:
- 1 1/2 cup blueberries
- 1 1/2 tbsp raw honey
- 2 tbsp fresh squeezed lemon juice
- Optional Topping or Mix-in: dark chocolate chips {highly recommended}
Instructions
- Add blueberries, raw honey, and lemon juice 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. While sauce is simmering, take fork and gently mash blueberries. Once cooked, remove from heat and pour into bowl, add to refrigerator or freezer to cool while you make the frozen yogurt.
- Meanwhile, add frozen bananas, cream cheese, honey, lemon juice and vanilla extract 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.
- Pour half frozen yogurt into freezer safe container {I used a pyrex dish with rubber lid}, then drop half cooled blueberry compote in large spoonfuls over ice cream. Top with remaining ice cream, then remaining blueberries. Use a butter knife to swirl blueberry compote into ice cream.
- Cover container with lid or plastic wrap and put in freezer for 8 hours or until firm enough to scoop.
- Enjoy!
Notes
Nutrition
