Blueberry
Cheesecake Frozen Yogurt Sandwiches Recipe
Ingredients :
1/3 cup blueberry
preserves
Seeds from 2
vanilla beans* or 4 tsp. vanilla extract
2 cups
blueberries, patted dry
30 graham cracker
squares (about 2 1/2 in.)
1 pkg. (8 oz.)
cold cream cheese, cut into chunks
2 cups cold plain
full-fat yogurt
3/4 cup sugar
1 teaspoon orange
zest
How to Make It :
Step 1
In a medium
saucepan, combine preserves and half the vanilla. Stir in blueberries and cook
over medium heat, stirring occasionally, until mixture begins to bubble, 4 to 5
minutes. Set pan in a bowl of ice water and stir often until ice cold. Set
aside, replacing ice if needed so mixture stays cold.
Step 2
Meanwhile, line a
9- by 13-in. pan with a piece of foil extending over ends. Arrange half the
crackers in pan, flat side up, in 3 rows of 5 squares with sides touching;
freeze pan. Whirl remaining vanilla in a food processor with the cream cheese,
yogurt, sugar, and orange zest until smooth.
Step 3
Freeze yogurt
mixture in an ice cream maker according to manufacturer's instructions, about
25 minutes. Spoon half the frozen yogurt over graham crackers and gently spread
to cover, using a flexible scraper or offset spatula. Spoon berry mixture on
top. Dollop remaining frozen yogurt over berries. Pat yogurt smooth.
Step 4
Draw a knife tip
through the layers all over until top looks swirled. Pull up sides of layers
with scraper where they're starting to escape the crackers. Gently push
remaining graham crackers into top.
Step 5
Freeze, covered
with plastic, until center is firm enough to cut, at least 5 hours. Grasping
foil, lift sandwiches from pan, flip onto a work surface, and peel off foil.
Turn sandwiches right side up, then cut into squares, trimming edges.
Step 6
*Split vanilla
beans lengthwise, then scrape out seeds with a small knife. Get the best prices
on vanilla beans by buying in bulk at penzeys.com.
Step 7
Make ahead: Up to
1 week, individually wrapped, sealed in a plastic bag, and frozen.