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Ingredients

• 1/2 cup  fresh lemon juice
• 1 1/4-ounce  package unflavored powdered gelatin
• 2/3 cup  plus 6 tablespoons sugar
• 1/4 cup  light corn syrup
• 2 cups  plain whole-milk yogurt
• 1/2 cup  heavy cream
• 3/4 cup  blueberries
• 2 teaspoons  water

Description

"I Never Make Frozen Yogurt As A Low-fat Replacement For Ice Cream," Says Jeni Britton. Instead, She Likes Using Yogurt To Bring Out The Natural Tanginess Of Fruits Like Lemons And Strawberries.

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