Lemon Blueberry Cheesecake Frozen Yogurt

Prep Time: 10 minutes
Total Time: 10 minutes
Author: Anna-Marie Walsh


  • 3 cups plain non-fat Greek yogurt
  • 8 oz. cream cheese, fat-free is fine
  • 1 whole vanilla bean scraped
  • 2 tbsp. lemon zest
  • 1/8 tsp. salt
  • 1/3 cup honey, or 10 pkts Truvia
  • 1 pint fresh blueberries, stemmed and washed


  1. Add yogurt, cream cheese, vanilla bean seeds, salt, honey and lemon zest to the bowl of a food processor. Pulse until mixture is blended.
  2. Add the blueberries to the bowl and pulse enugh to blend the blueberries but leave some of the berries chunky.
  3. Place the bowl in the refrigerator for an hour until mixture is cold.
  4. Freeze according to your ice cream maker's instructions. Frozen yogurt can be stored up to 7 days in the freezer.