Blueberry & Cherry Cheesecake Frozen Yogurt (Gluten Free option)

Directions

1. 1
   Combine all ingredients in a small saucepan over medium heat.
2. 2
   Heat, while stirring, until it begins to bubble and the berries start to burst. Continue heating, smashing the berries with the side of a wooden spoon, until it begins to thicken slightly.
3. 3
   Remove from heat, and allow to cool completely.In a large bowl, beat the honey and cream cheese together until smooth.
4. 4
   Add the scraped vanilla bean seeds and cinnamon, stirring until combined. Stir in the greek yogurt until smooth.
5. 5
   Transfer the yogurt base into your ice cream maker, and freeze according to the maker’s instructions.
6. 6
   Transfer the frozen yogurt base to an airtight container.
7. 7
   Pour the blueberry & cherry sauce over top, and sprinkle the crushed graham crackers over top the sauce. Swirl the add-ins into the frozen yogurt using a butter knife or long spatula, until evenly dispersed.
8. 8
   Place in the freezer for about 20 minutes (or longer) to set.
9. 9
   Serve. Store leftovers in airtight container.Once the frozen yogurt has been in the freezer for more than 12 hours, you’ll want to let it sit on the counter for 15-20 minutes to soften before scooping.