We are in the midst of a heat wave….well, technically, it was over yesterday but I still can’t seem to cool off.  We even bought a pool, it was blown up last week.  Laugh if you must but it was incredibly refreshing the past several days when it was still about 90 degrees at 8:00 in the evening.

It’s amazing the lengths people will go to keep cool in the summer.  And those people who say it’s not the heat…it’s the humidity…it IS the heat, the humidity just sucks too!

I decided to make a frozen treat to help with the unbearably hot temperatures.  With our upcoming vacation, I didn’t want to make something too high calorie since I usually end up eating most of it.  And with a fridge full of Chobani and blueberries it was a no brainer.

This frozen concoction is super easy to pull together and with only four ingredients it’s easy on the wallet too.

This is a scoopable frozen yogurt so you can easily serve it in a bowl or on a cone.  Or top off a slice of angel food cake and let it get a little melty.  Can you see I’ve been enjoying this a little too much?

Blueberry White Chocolate Chip Frozen Yogurt

Blueberry White Chocolate Chip Frozen Yogurt

Makes approximately 2 pints

2 cups Fat Free Plain Greek Yogurt (I used Chobani 0%)

1/4 cup granulated sugar

2 cups fresh blueberries

3/4 cup white chocolate chips, roughly chopped

In the bowl of a food processor or a blender, blend together the yogurt, sugar and blueberries until almost smooth.

Pour the mixture into a freezer can of an ice cream maker and churn according to the manufacturer’s directions.  When the yogurt is almost frozen, add in the chocolate chips until combined.

Transfer the yogurt to a freezer safe container and freeze for 2 hours or overnight.

To serve, let the frozen yogurt stand at room temperature for 20-30 minutes to soften.  This makes it easier to scoop.

Dig in!

Blueberry White Chocolate Chip Frozen Yogurt