I love a good frozen yoghurt especially one that's blended with fresh fruits like those served at Yogen Fruz. A scoop of your favourite fruit is crushed and blended with plain yoghurt. For me, it has to be the blueberry or cherry mix. Topped with just a bit of runny chocolate sauce, a small tub of the FroYo is bliss. Fruity, tangy and sweet all at the same time!
Well, I can't be running to the store every time I crave for one of those. So I compared a few recipes, tweaked and made something I like even better using blueberries. Love this recipe for its creamy fruitiness. The lemon just adds more zing to it and the colour of the final product is simply gorgeous.
|Blueberry Frozen Yoghurt|
You will need ...
450g low fat vanilla yoghurt ( or you can use plain yoghurt with a teaspoon of vanilla extract)
170g fresh or frozen (thawed) blueberries
2 -3 tbsp honey or maple syrup ( I prefer honey)
Zest of a lemon and juice of half (or more if you like)
Pinch of salt
Mix blueberries, lemon juice and zest along with honey into a small sauce pan. Cook on medium heat while stirring for five to 10 mins as it comes to boil.
Transfer the mixture into a wire mesh strainer and puree into a stainless steel bowl. *Put aside the pulp.
Chill the puree by sticking it into the freezer. Give it a stir every five minutes.
Once chilled, bring out the bowl and stir in the yoghurt and salt. Mix well, cover it with a foil and stick back into the freezer. Give it a stir after an hour and another stir an hour later. Continue to freeze for a few more hours till it is able to hold shape when you scoop. Alternately, you can use an ice-cream maker.
*You can sprinkle some of the pulp on the frozen yoghurt when serving. I like a bit of this lemon-infused fibre as topping. Just make sure to keep it moist.