Frozen blueberry yogurt

Ingredients:

• 450 g frozen blueberries, defrosted
• 1 tbsp. + 1/3 cup honey
• 2 sprigs of fresh thyme, 7 cm long.
• 2 cups chilled whole milk yogurt
• 1/4 cup agave
• 2 tablespoons lemon juice

Preparation:

1. Combine 1/4 cup blueberries, 2 tablespoons water, 1 tablespoon honey, and thyme sprigs in a small, heavy-bottomed saucepan. Mash the berries with a fork or potato masher. Place the saucepan over medium-high heat and bring to a boil. Remove from the heat, cover, and let sit for 15 minutes. Then, uncover and let the syrup cool slightly. Remove the thyme.
2. Place the remaining blueberries, 1/3 cup honey, yogurt, agave, lemon juice, and cooled blueberry syrup in a blender or food processor. Blend until almost smooth.
3. Transfer the yogurt mixture to a shallow glass baking dish, cover, and freeze for 2 hours, until fluffy. Stir with a fork and freeze for another 8 hours or overnight. Use a fork to scrape the frozen yogurt and divide it among the bowls. Serve immediately.