Blueberry Lime Cheesecake ‘Frozen Yoghurt’

A19I2126-Edit

Y’all. This is the easiest recipe ever. Well, maybe not ever, but it’s a legit snap to throw together and delicious for days. Best part: no ice cream maker required and it’s heathy-ish. No nasty white sugar business. Just full-on berry-celebrated maple lime deliciousness. You friends, family, and kids will LOVE this treat.

Blueberry Lime Cheesecake ‘Frozen Yoghurt’

4 cups frozen blueberries (wild are best, if you can get your hands on them)

2 tablespoons finely diced fresh mint

125 grams cream cheese, at room temperature

1/2 cup full fat Greek yoghurt

1/2 teaspoon pure vanilla extract

3 tablespoons fresh squeezed lime juice

3 tablespoons pure maple syrup

1. In the base of a stand-mixer, beat the cream cheese until silky smooth. Add the yoghurt, vanilla, lime juice, and maple syrup, and beat on low until well combined (about 2 minutes).

2. Combine the frozen blueberries & mint in the base of a food processor. Run on low to start to break down the berries, 2 minutes. With the processor still running, add the cream cheese mixture a little at a time until completely combined and the frozen yoghurt is smooth as butter. Done and done. Seriously. So awesome.

3. Eat immediately, or cover and freeze in your freezer. Will keep beautifully in an airtight container for about a week. (if freezing, simply warm on the counter for a few minutes to thaw before scooping).

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