Blueberry Frozen Yogurt

4 servings

Light, tangy and tart!

1 1/2 cups fresh or frozen blueberries

1/2 cup monk fruit sweetener (or sugar)

1 tablespoon water

1 teaspoon agave syrup (or maple syrup, honey, stevia)

1 cup whole milk plain yogurt

In a medium saucepan combine blueberries, monk fruit or sugar and water and cook uncovered medium-low. Simmer stirring until the berries are release their juice and before softened, about 6 to 8 minutes.

Let cool then blend in a blender until smooth and press through a mesh strainer into a large bowl, discard the pulp.

Stir in the agave syrup and yogurt.

Follow the instructions of your ice cream maker, pouring the mixture in and processing until frozen.