It is that time again when I get to get creative with the fabulous bloggers that participate with the Behind the Curtain Dessert Challenge! For July ingredients were Blueberries and Lemon. There are so many wonderful and fabulous things you could make with this combination but since July is National Ice Cream Month, I thought I would try my hand at a frozen treat!

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Blueberry Cheesecake Frozen Yogurt

1/2 cup (4 oz) cream cheese
1 cup plain greek yogurt (I used 2%)
3/4 cup sugar
3 cups fresh or frozen blueberries (I used fresh berries that I had purchased on sale washed and had in the freezer)
1 tsp vanilla extract
1/8 tsp almond extract
1 Tbsp fresh lemon juice
1 tsp lemon zest

Cut the cream cheese into small chunks.

In a blender or food processor add the cream cheese, yogurt, sugar, and blueberries.

Blend/process until the mixture is smooth.

Scraping down the sides as necessary. Add the vanilla and almond extract. Zest the lemon directly into the blender, then add the lemon juice.

Blend again to mix well. Place the mixture in the fridge while you prepare your ice cream maker.

It is best to freeze the bowl of your ice cream maker over night and pull it out right before you are going to use it. Read the instructions for your particular maker and follow the instructions. I have a Cuisinart.

Place the frozen bowl in the base and pace the paddle inside the bowl, turn on the machine and transfer the blueberry mixture into the bowl.

Place on the cover and let churn for 20-25 minutes until thickened.

Eat immediately if you want it a soft serve consistency.

Or transfer to an airtight container for 1-2 hours until firm.

Scoop and enjoy!

Thank you to Miss Sheryl @ Behind the Curtain for hosting this fabulous party every month!

*I was not compensated for writing this post. The Ninja and The Cuisinart are products that were gifts from my family and that I have purchased myself.

I love participation in fun Recipe Challenges and Blog Hops. This month for the Behind the Curtain Recipe Challenge our Ingredients were Strawberries and Raspberries. There are so many different ways that you could use these amazing ingredients, but I have really been wanting to try making my own turnovers. Check number one off my baking bucket list! I have been buying so many fresh berries lately and freezing some along the way, so I pulled some out of the freezer to make this recipe although you could just as easily use fresh fruit. I hope you love them :)

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Behind the Curtain Recipe Challenge: Strawberry-Raspberry Turnovers

Filling
1/4 cup granulated sugar
1 Tbsp corn starch
3/4 cup cold water
1 cup finely chopped fruit (1/2 cup raspberries, 1/2 cup strawberries)
2 Tbsp fresh squeezed lemon juice
1/8 tsp vanilla extract
1/8 tsp almond extract

Grated dark chocolate *optional
2 sheets puffed pastry, thawed

Glaze
1 cup powdered sugar
1 Tbsp milk

Heat the oven to 400˚ F. Wash and prepare the fruit.

In a heavy bottom sauce pan combine the sugar and cornstarch. Whisk in the cold water.

Bring the sugar mixture to a boil over medium heat stirring constantly.

When the mixture is thick and bubbling add the fruit and cook for an additional minute.

Remove the filling from the heat, add in the lemon juice and extracts. Stir to combine.

I transferred my filling to another bowl to cool because you won't use it all in the turnovers. (Leftover filling makes a fabulous topping for ice cream or cheesecake.)

Lightly flour a flat working surface. Unwrap and unfold one sheet of puffed pastry and roll out according to the directions on the package. Then using a sharp knife cut as desired:

-If you want to make rectangle Turnovers: roll out 1 sheet then cut into thirds and then in half (6 rectangles). Spoon 1 Tbsp filling into the center of each rectangle, carefully fold over the dough and seal with a fork. Repeat with the other sheet of dough. or

-If you want to make triangle Turnovers: roll out 1 sheet cut into thirds into thirds again (9 squares). Spoon 1 tsp filling in the center of each square. Fold the dough in half making triangle and then seal the edges with a fork. Repeat with the other sheet of dough.

Transfer the dough bundles to baking sheets lined with parchment paper.

Bake at 400˚ F for 15-20 minutes or until puffed and golden brown.

Remove from the pan to a cooling rack. In a bowl combine the powdered sugar and milk until it is a nice drizzling consistency, adding more milk if desired.