Frozen Vanilla Yogurt with Strawberries and Blueberries for the 4th of July

IMG_2535I don’t know what you make for the 4th of July. It’s kind of a hot dogs, apple pie, and Chevrolet type day…though in my opinion hot dogs are for ball games,  apple pie isn’t often on the menu at a summer cook-out, and lots of us drive Subarus.  I’m sure we typically have burgers. Potato salad.  Brats. The occasional barbecue ribs or chicken. You?? I looked through the blog to see what I’ve written about over the years. The theme seems to be RED, WHITE, AND BLUE…  I appear to be a somewhat hokey cook. Hmm. Who knew?

Here are a few standouts that I still adore, though my photos may need some updating:

Red White and Blue Kale Salad

 A gorgeous, whipped cream-filled happiness:  Fourth of July Berry Cake that I’ve also made for Mother’s Day (see beautiful table above at Sue’s house).

Another was this made-yearly cheesecake I occasionally top with berries. (below)


This year, something cold and fresh–dare I say on the verge of being healthy–appealed.  I tried it out a week ahead on guinea pig friends Jeanne and Tony; they lapped it right up, so I’m guessing it was as good as I thought.

A bloom bursting on beautiful blueberries! This means they’re GREAT!

This batch of frozen goodness isn’t for the big picnic with tons of people.  It’s for a few selected and quite special folks.  If you have two ice cream freezer bowls–as do many homemade ice cream fans–you can make two batches in a row or two different ice creams or frozen yogurts.  If there’s just two or four of you, freeze the leftovers and use them within a week or so.

If you have a larger group, make my  Homemade Vanilla Ice Cream with Blueberry-Lemon Sauce–

But I’ll look forward to hearing about you trying this right after you put on a little patriotic-type music with fireworks!



            6 generous servings   WW: 7 SmartPoints

Begin at least 3 hours ahead for soft-serve. (A couple of hours more for a harder frozen yogurt.)

This recipe makes some really tangy yogurt, which to my taste is lovely with the fresh berries. Replace the Greek yogurt with plain yogurt if you don’t like quite so much tang. While it’s tempting to make yogurt without fat, some fat will help keep the frozen yogurt creamy and smooth, as will the sugar.

Read through directions before beginning.

 Special note:  some frozen treats will not freeze if the ice cream maker’s freezer bowl is not stored at 0 degrees F. If you’re having trouble with freezing, this may be why.

  • 3/4 cup sugar
  • 35.3 ounce container plain 2% or Whole-Milk Greek yogurt (about 4 cups)
  • 2/3 cup 2% or Whole milk
  • 1 tablespoon vanilla extract
  • Tiny pinch sea salt
  • 2 teaspoons corn syrup (optional)
  • Sliced strawberries and fresh blueberries for garnish

1. In a food processor*, process the sugar by pulsing on and off several times to create a finer texture that will mix and freeze more easily.  Add the yogurt, milk, vanilla extract, salt, and corn syrup, if using.  Pulse on and off for 30 seconds or so until well-mixed.  Taste and see if you’d like a little more sugar; Greek yogurt produces a very tangy frozen yogurt!  Chill thoroughly–2-3 hours.

2. Freeze according to your ice cream freezer’s instructions until thick.  It took about a half-hour for mine. (Cuisinart 1.5 quart) Serve and eat while still soft or place in a freezer-safe container and freeze at 0 degrees F for at least another two hours if you like harder frozen treats.

Other garnishes:  Chopped fresh pineapple, raspberries, chopped dark chocolate,  chopped peanuts, pecans, or walnuts, sliced bananas, chopped candied ginger

*Can also do this in a standing mixer, with a hand-held mixer, or even by hand. (If by hand, just use the sugar as is!)


NOTE: Adapted from Chelsea’s Messy Apron, who adapted it from her sister-in-law!

Want an all-yogurt Frozen Yogurt?  (no milk)


Want to buy my favorite ice cream book that has often inspired my love affair with freezing all this sweet stuff?  David Lebovitz’ THE PERFECT SCOOP

If you liked this, you might like my

Strawberry-Amaretto Ice Cream


If you’re looking for a burger substitute or something made on the stove instead of the grill, try my

Barbecue Pork Sloppy Joe Sliders with Cilantro Coleslaw and Crispy Onions


Oh say can you sing?


2 thoughts on “Frozen Vanilla Yogurt with Strawberries and Blueberries for the 4th of July

  1. Pingback: Grilled Chicken with Basil-Bacon Salsa and Grilled Zucchini Salad | More Time at the Table

  2. Pingback: INSTANT POT: Barbecue Beef Sandwiches with Coleslaw and Spicy Pickles | More Time at the Table

Leave a Reply