Cooled off

After a nice rollerblading stint, I was feeling really overheated. I had rinsed off in pretty cold water but my insides still felt hot, like I was heated through the core. This icky feeling made me twice as happy that I'd frozen the necessary components to make blubbery lemon frozen yogurt! It turned out really well, nice and cool and creamy and soft. It was just the right food for lounging in my porch. Here's the recipe! I'm certainly going to make it again. Ingredients 1 pound frozen blueberries, thawed and drained 1 tablespoon plus 1/3 cup honey Two 3-inch-long sprigs fresh thyme 2 cups chilled reduced-fat 2-percent plain Greek yogurt 1/4 cup agave (I used 2 tablespoons of sugar and 1/4 cup of sweetened cream in stead) 2 tablespoons fresh lemon juice Directions Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs. Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth. Transfer the yogurt mixture to a glass container with a tight-fitting lid and freeze until firm, at least 8 hours or overnight (the frozen yogurt will still be slightly soft). Scoop the frozen yogurt into bowls and serve. Incidentally, the thyme came from my garden! All the plants are at least a couple inches tall and it's so exciting!!!