Contessa, I adapted your recipe and made some frozen blueberry yogurt, which is freezing now, and based on the tastings I've had as it freezes it's going to be good. I used a quart of plain low-fat yogurt, about 3/4 cup of Splenda, three cups of frozen blueberries, partially thawed, and a couple of tablespoons of rum (didn't have any vodka, and I read that some alcohol helps to keep the ice crystals smaller. The only problem is that it is a little more than my ice cream maker is supposed to hold, so as it freezes it's coming out of the top. Next time I'll make a smaller batch!
