1 vanilla bean, seeds scraped (or 1 T vanilla extract)
1/2 t cinnamon
For the yogurt base-
8 oz. cream cheese, softened
1 cup raw honey
1 vanilla bean, seeds scraped (or 1 T vanilla extract)
1 t cinnamon
1-32 oz. container of 2% plain Chobani greek yogurt
1 1/2 cups GF graham crackers, crushed
Instructions
For the blueberry & cherry sauce-
Combine all ingredients in a small saucepan over medium heat. Heat, while stirring, until it begins to bubble and the berries start to burst. Continue heating, smashing the berries with the side of a wooden spoon, until it begins to thicken slightly. Remove from heat, and allow to cool completely.
For the yogurt base-
In a large bowl, beat the honey and cream cheese together until smooth. Add the scraped vanilla bean seeds and cinnamon, stirring until combined. Stir in the greek yogurt until smooth.
Transfer the yogurt base into your ice cream maker, and freeze according to the maker's instructions.
Transfer the frozen yogurt base to an airtight container. Pour the blueberry & cherry sauce over top, and sprinkle the crushed graham crackers over top the sauce. Swirl the add-ins into the frozen yogurt using a butter knife or long spatula, until evenly dispersed.
Place in the freezer for about 20 minutes (or longer) to set. Serve. Store leftovers in airtight container.
Once the frozen yogurt has been in the freezer for more than 12 hours, you'll want to let it sit on the counter for 15-20 minutes to soften before scooping.
Originally Submitted
8/1/2013
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