Low-FODMAP No-Churn Blueberry Cheesecake Frozen Yogurt
Creamy frozen yogurt packed with blueberry compote and crumbling cookies. A heavenly treat on a hot summer day. Low-FODMAP and gluten-free, it’s a feel-good, good-for-you kind of snack!
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 135g (about 1 cup) gluten-free cookies with low-FODMAP ingredients, lightly crushed*
- 1 & 1/2 cups (225g) fresh or frozen blueberries*
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 and 1/2 cups full-fat, lactose-free Greek or lactose-free plain yogurt*
- 1/2 cup lactose-free cream cheese*
- 1 cup heavy whipping cream*
- 1/4 cup maple syrup
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Gluten-free sugar cones for serving*
Instructions
- Prep your blueberry sauce by whisking cornstarch, water, and lemon juice in a medium saucepan until smooth
- Add blueberries and sugar to the pan, and bring to a low simmer over medium-high heat, stirring occasionally
- When blueberries are soft and sauce is thickened, remove from heat
- If desired, press through a strainer to remove seeds, or use an immersion blender to break the berries down
- I used an immersion blender to make a puree
- Chill well, about 3-4 hours
- Once cool, beat your heavy cream until stiff peaks form (about 1-2 minutes)
- In a second medium bowl, beat or whisk your lactose-free cream cheese, then slowly add the lactose-free yogurt, maple syrup, sugar, vanilla extract, and salt until smooth
- Fold in half of the whipped cream until incorporated
- Add second half of whipped cream and fold again
- In a loaf pan or a long freezer-safe container, spread 1/3 of yogurt mixture and top with 1/3 of the blueberry sauce, followed with 1/3 of cookie crumbles (you will do this 3 times to form all the layers)
- An angled spatula works well to spread the blueberry sauce
- Repeat layers two more times, ending with the blueberry/crumble mixture
- Cover frozen yogurt with plastic wrap to touch the surface, then cover with lid
- Freeze until solid and firm, about 4-6 hours
- If you leave it longer, then it will need more time to defrost and may have a slightly icy consistency
- I suggest allowing it to sit out at room temperature 10-15 minutes prior to serving
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting
- Suggest graham, shortbread, vanilla sandwich, chocolate sandwich cookies
- I used ‘Partake’ Gingersnap cookies. These contain: Gluten Free Flour Blend (Organic Light Buckwheat Flour, Cassava Flour, Gluten Free Oat Flour), Organic Fair Trade Cane Sugar, Non GMO Sunflower Oil, Water, Tapioca Fiber Syrup, Vanilla Extract, Sea Salt, Baking Soda, Ground Ginger, Rosemary Extract, Cinnamon
- 125g is one low-FODMAP serving for blueberries. If frozen, rinse under cold water until it runs clear
- I used LF Greek yogurt, this will make it extra thick
- You can also use regular cream cheese if desired, 2 tablespoons is one low-FODMAP serving
- 1/4 cup is one low-FODMAP serving for heavy cream. To completely eliminate lactose, you can add lactase drops (several brands available) to your heavy cream prior to use, follow instructions on the box for desired quantity
- I used “Joy” brand GF cones: Ingredients: Rice Flour, Brown Sugar, Corn Starch, Tapioca Starch, Contains Less Than 2% Of: Vegetable Oil Shortening (Canola Oil And/Or Coconut Oil And/Or Modified Palm Oil And/Or Soybean Oil), Soy Lecithin, Cellulose, Salt, Mixed Tocopherols (To Preserve Freshness), Natural Flavor, Xanthan Gum
