Why it works: Yogurt and maple syrup work together. They rank in the top 8% of all ingredient pairs, and 177 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓
The recipe
Serves 2Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Put the frozen blueberries, Greek yogurt, maple syrup and lemon juice into a food processor or blender.
Blend on high for 1 to 2 minutes, stopping to scrape down the sides, until smooth and thick like soft-serve.
Taste and, if you like it sweeter, blend in a little more maple syrup, which is optional.
Serve right away as soft-serve, or spoon into a covered container and freeze for about 2 hours until firm enough to scoop.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Yogurt + maple syruptop 8% of all pairsAroma overlaplowMentioned together177 recipes
Shared aroma: linalool (floral, citrus).
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Yogurt + lemontop 11% of all pairsAroma overlapmoderateMentioned together2,095 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Maple syrup + lemontop 23% of all pairsAroma overlaplowMentioned together325 recipes
Shared aroma: linalool (floral, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the lemon
How well each one fits the dish's main ingredients (yogurt, maple syrup):
- Pumpkinbetter flavor fit
- Vanillabetter flavor fit
- Applebetter flavor fit
- Lemonthe original
Fit is the average pairing score against yogurt, maple syrup. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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