I love going to the markets in the summer and picking up some fresh fruit. Blueberries are very plentiful in NJ during the month of June. I had a roommate in college from Hammonton, NJ and she informed me that Hammonton was blueberry capital of the world. Ronald Reagan had visited the town in 1984 for his reelection campaign and his speech highlighted this. Actually, NJ is the second largest producer of blueberries behind Michigan but you know I’m buying local if I have a choice. Besides, Michigan is known for Kid Rock so we should be known for blueberries. That president Reagan was a smart man!
So this past week, I bought my flats of blueberries and pondered over what I should make first. I have been eating them by the handfuls and in my oatmeal. But with the heat we were having, I decided to make a frozen treat. This is easy and it also brought me into ice cream mode. With three simple ingredients, you can’t go wrong. And I have no problem letting my kids eat this for breakfast.
Ahhhhh, the sweet treats of summer!
- 1½ cups blueberries
- ⅓ cup packed brown sugar
- 4 cups vanilla yogurt (I used non fat)
- In a small sauce pan, mix the blueberries and sugar. Cook on low heat for about 10 minutes or until bubbling.
- Remove from the heat and keep chilled in the refrigerator for a few hours or overnight.
- In a large bowl, mix together the blueberry mixture with the yogurt. Add to your ice cream maker and prepare according to the manufacturers instructions.