Biscoff-Swirled Blueberry Frozen Yogurt #desserts #icecream

Blueberry Cheesecake Frozen Yogurt with a Biscoff Swirl. Pull out all the stops or return home, isn't that so? Summer is slowing down and soon enough it will be the ideal opportunity for warm crusty fruit-filled treat and comfortable shoes. While that sounds great, I'm likewise resolved to benefit as much as possible from the pleasant climate while it's still here. Also, trust me, this is the best approach to do it.

This solidified yogurt is ideal for the last languid long periods of summer. It's delectably rich with the ideal equalization of tart yogurt and succulent summer berries. And afterward there's that Biscoff whirl, which takes things totally preposterous. It's fundamentally similar to having bits of cheesecake outside in that spot in each scoop. What's more, – on the off chance that you ask me – the outside layer is perhaps the best piece of cheesecake.

Without that whirl, this is as yet an emphatically decent solidified yogurt. Yet, with it? Amazing. Only a couple of spoons loaded with the hot treat spread change the solidified yogurt into a liberal treat that you'll need to wait over for whatever length of time that conceivable.

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Ingredients

• 1 cup blueberries
• 1 lemon, zested
• 2 tablespoons sugar
• 2 ounces cream cheese, softened
• 1 can fat free evaporated milk
• 2 tablespoons cornstarch
• 1/2 cup light cream
• 2/3 cup sugar
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1 1/4 cups plain low fat Greek yogurt
• 6 tablespoons crunchy Biscoff spread

Instructions

1. Add the blueberries, 2 tablespoon sugar, and lemon zest to a small saucepan set over medium heat. Cook 5 minutes, or until berries are soft and jammy. Remove from heat and stir in the cream cheese, making sure there are no lumps.
2. In a small bowl, whisk together 2 tablespoons of evaporated milk and cornstarch until smooth. Set aside.
3. Add the remaining evaporated milk, cream, sugar, honey, and vanilla to a second saucepan. Bring to a boil; boil for 4 minutes. Remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil; cook until thickened, about 1 minute.
4. Slowly whisk the hot milk into the blueberry and cream cheese mixture. Stir in the yogurt. Chill thoroughly (30 minutes in the freezer or refrigerate overnight).
5. Pour into frozen ice cream machine canister and churn until thick and creamy. The amount of time will depend on your machine, but plan for about 20 minutes.
6. Scoop half of the frozen yogurt into a freezer-safe container. Dallop with 2 tablespoons of Biscoff spread. Top with remaining frozen yogurt and Biscoff spread. Press a sheet of parchment directly over the surface of the ice cream and seal with a tight lid. Freeze until firm, about 4 hours.

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