Something for the evening party:

RECIPE COURTESY OF GIADA DE LAURENTIIS Blueberry Frozen Yogurt Double or Tripple the Recipe for all of you It takes 10 Hours to make have it for breakfast or a mid morning snack after your brunch

Ingredients

1 pound frozen blueberries, thawed 1 tablespoon plus 1/3 cup honey Two 3-inch-long sprigs fresh thyme 2 cups chilled plain whole-milk Greek yogurt 1/4 cup agave 2 tablespoons fresh lemon juice

Directions

1. 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.

2. 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.

3. Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

This recipe has been updated and may differ from what was originally published or broadcast.

Vegan Blueberry Muffins

These muffins are just as satisfying as the traditional version made with milk and butter, no hard-to-find specialty ingredients needed. They rely on simple ingredients like brown sugar, apple sauce, almond milk and frozen blueberries. Better yet, they bake up sweet and delicious every time.

Quad The Batch it makes 12 so if you multiply by 4 you'll have enough call insta cart for a evening party

RECIPE COURTESY OF FOOD NETWORK KITCHEN Vegan Blueberry Muffins Level: Easy

• Total: 1 hr

• Prep: 15 min

• Inactive: 20 min

• Cook: 25 min

• Yield: 12 muffins

• Nutrition Info

Ingredients

Cooking spray 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2/3 cup packed light brown sugar 1/2 cup plain soy milk yogurt 1/3 cup unsweetened almond milk 1/3 cup vegetable oil 1/4 cup unsweetened smooth applesauce 1 teaspoon pure vanilla extract 2 cups fresh or frozen blueberries 2 tablespoons turbinado sugar

Directions

1. Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.

2. Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.

3. Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

RECIPE COURTESY OF REE DRUMMOND Fast and Fruity Ice Cream

Level: Easy

• Total: 10 min

• Active: 10 min

• Yield: 4 to 5 servings

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Ingredients 2 cups frozen mango 2 cups frozen strawberries 1 cup plain Greek yogurt 1/2 cup heavy cream 1 1/2 teaspoons vanilla 3 ounces dark chocolate, chopped, plus more for shaving

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1. Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.