Blueberry Frosty Recipes

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BLUEBERRY FROSTY

I contemplated calling this "Blueberry Muffin Smoothie" because the taste reminded me of blueberry muffins. Enjoy!

Provided by Tinkerbell_16

Categories     Smoothies

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Blueberry Frosty image

Steps:

  • Put all ingredients into the blender - I usually break up the banana into chunks.
  • Pulse and blend until smooth.
  • Enjoy!

1 ripe banana
1 1/2 cups frozen blueberries
1 1/2 cups milk
1 teaspoon vanilla
2 teaspoons turbinado sugar (natural sugar)
1 cup ice

BLUEBERRY AND RASPBERRY FREEZE

This is a low fat and no sugar recipe. The fat that is in here comes from the flax seed which is great for you and gives this sherbet a slight nutty taste. Make it for breakfast or have it as dessert. It's a wonderful replacement for ice cream. This is made with frozen berries. Sugar or Splenda may be added to taste if berries are not sweet enough. I myself like the tartness.

Provided by Rita1652

Categories     Frozen Desserts

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5



Blueberry and Raspberry Freeze image

Steps:

  • Place all into a blender and blend till frosty smooth.
  • Enjoy.

Nutrition Facts : Calories 163.9, Fat 1.8, SaturatedFat 0.2, Cholesterol 1.2, Sodium 51.2, Carbohydrate 34.7, Fiber 5, Sugar 29.7, Protein 4.8

1/2 cup frozen blueberries
1/2 cup frozen raspberries
1/2 cup nonfat yogurt or 1/2 cup low-fat vanilla yogurt
3/4 cup ice water
1 tablespoon ground flax seed

FROZEN BLUEBERRY POPS

Frosty blueberry pops make a refreshing -- and healthy -- summer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 3



Frozen Blueberry Pops image

Steps:

  • Fill a 10-pop freezer-pop maker halfway with 1 1/4 cups blueberry juice (about 2 1/2 tablespoons per mold); add 6 blueberries to each mold. Place tops on molds and insert sticks; freeze until completely solid, about 4 hours.
  • In a medium bowl, whisk together remaining 3/4 cup blueberry juice and yogurt until smooth.
  • Remove pops from freezer and carefully remove tops. Fill molds evenly with blueberry-yogurt mixture, leaving about a 3/4-inch space from top. Add 6 more blueberries to each mold; cover with tops. Freeze until completely frozen, about 4 hours.

2 cups Ocean Spray blueberry juice
1 1/4 cups blueberries (about 120 blueberries; 12 per mold)
1/2 cup strained Greek yogurt

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