Blueberry Frozen Yogurt
THM:FP, low carb, low fat, no refined sugar added, gluten/egg/nut free
Serves: 4
  • 2 cups blueberries (fresh or frozen)
  • 2 cups low fat Greek yogurt
  • ½ cup unsweetened almond milk (or carton coconut milk for a nut free version)
  • 1 T vegetable glycerin*
  • ¼ tsp. vanilla extract
  • 6 doonks THM Pure Stevia Extract Powder (or more to taste)
  1. Blend all the ingredients together until smooth. I leave the blueberry skins in the mixture for added fiber to help blunt a blood sugar spike, but if you're going for pretty ice cream, you might want to strain some of them out. Churn the mixture in a 1.5 qt. automatic ice cream churn according to manufacturer's directions. Feel free to put the ice cream in the freezer for an hour or so after churning to let it firm up a little more before serving. Yields 4 servings**
*I have not made this frozen yogurt without vegetable glycerin because the glycerin really improves the texture of homemade ice creams/frozen yogurts, especially when they are low in fat, like this recipe is. The vegetable glycerin helps keep the frozen yogurt from sticking to the sides of the ice cream maker. When leftovers are frozen and then thawed to an eatable consistency (3-4 hours in the fridge or 30-40 minutes on the counter works great), the vegetable glycerin helps keep it scoopable instead of icy. I purchase mine from Amazon, and you can find a link for it below the recipe. If you don't have the glycerin and don't want to purchase any, I suggest adding ½ tsp. of glucomannan to the recipe to lend a creamier texture. That will at least help.
**Since blueberries are higher in natural sugars than other berries, keep them to ½ cup in a THM S or FP setting (this means ¼th of this ice cream recipe). In an E setting, you don't need to watch your portions so carefully.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Recipe by Briana Thomas at