In a small blender, combine ripe blueberries, monkfruit sweetener with allulose, and freshly squeezed lemon juice. Blend this mixture on medium speed until it transforms into a smooth purée, approximately 1-2 minutes. Let the purée sit for 10 minutes.

Add unsweetened Greek yogurt to the blender and blend once more on medium speed for another 1-2 minutes until thoroughly combined and creamy.

Pour the blueberry yogurt mixture into a Ninja CREAMi pint container. Seal it tightly and place it in the freezer for at least 24 hours.

Once the mixture is fully frozen, insert the pint container into the Ninja CREAMi and select the Lite ice cream setting. Process for about 2-3 minutes until creamy.

If the consistency is not as creamy as desired, re-spin the mixture using the same Lite ice cream setting for an additional cycle or return to the freezer for a couple more hours.

Scoop the frozen yogurt into bowls and enjoy plain or topped with whipped coconut cream and granola.