Low-Fat Blueberry Frozen Dessert Recipe

Rinse and drain the blueberries. If they’re frozen, let them sit for about 5 minutes so they blend more easily.

Blend the blueberries with the sugar until mostly smooth. For a smoother texture, strain to remove some skins.

Add the vanilla yogurt and lemon juice. Pulse just until the mixture looks even and creamy—don’t over-blend.

Pour into a lidded container and level the top. Cover and freeze for about 24 hours until firm.

Let it soften at room temperature for 5–10 minutes, then scoop. Finish with lemon zest if you like.