Blueberry Frozen Yogurt

• 3 cups Greek Yogurt
• 1-1/2 cup Sugar
• 6 cups Frozen Or Fresh Blueberries
• 1 Tablespoon Creme De Cassis, Grand Marnier Or Pure Vanilla Extract

1. Add yogurt, sugar and blueberries to your blender and blend until smooth. If you're using frozen berries, it may take a little coaxing to get them all blended. If it doesn't "want" to blend, shut off the blender and move the contents around a little with a wooden spoon or spatula. Remove the spoon, pour in the Grand Marnier, replace the lid and blend again.
2. If a smooth product is desired, pour and force the yogurt base through a stainless steel, fine mesh strainer. It will take a while, so be prepared! If you like a more rustic yogurt with bits of blueberry and seeds throughout, skip the straining. Either way, you need to refrigerate the base for 2-4 hours prior to freezing.
3. Pour the yogurt base into your ice cream maker and process according to manufacturer's instructions. (In my Cuisinart ice cream maker, it took 25 minutes and was ready to serve immediately.) Transfer to a freezer-safe container with a lid. This makes about two quarts.
4. If you have any yogurt left over, store it tightly packed in the freezer with a piece of plastic wrap laid directly on the surface of the frozen yogurt.

greek yogurt, sugar, blueberries, creme de

Taken from tastykitchen.com/recipes/desserts/blueberry-frozen-yogurt/ (may not work)