Being the shopping addict that I am (to some degree anyway), sometimes I just can’t resist a sale. A couple of weeks ago I was grocery shopping and the blueberry punnets were BOGO so I got two. My husband had bought a lot of those green plastic tubs that are supposed to keep your produce fresh for longer and I stuck the blueberries in there. I made some pancakes at some point but that didn’t use much fruit, I still had a lot to figure out how to use.
I considered pie, jam, preserves, you name it. I finally decided to make some ice cream. Well, frozen yogurt to be exact (I also had a large pot of yogurt waiting to be used). Turns out, I had just the right amount of berries!
Blueberry Frozen Yogurt
2 cups blueberries
3/4 cups sugar
1 cup water
1 1/4 cups whole milk, natural, plain yogurt (NOT LOW FAT)
Put the blueberries, sugar and water into a saucepan and heat over medium low until the sugar dissolves and the berries start to give out their juice. Remove from the heat and leave to cool for 30 minutes.
Put the cooled berries and yogurt into a blender and process until the mixture is smooth. Pour into a strainer set over a large bowl and push the mixture through in a circular motion with the back of a spatula. Discard the solids that remain in the strainer. Chill the mixture in the refrigerator for one hour.
Churn using an ice cream machine until frozen. Transfer to a freezer safe container, cover and freeze for 3 hours before serving.
If it is frozen for longer and becomes too hard, remove the lid and place in the refrigerator to soften about 30 minutes before serving.
I’m not a huge fan of frozen yogurt, mostly because the ones I’ve had before are crap, but this one is good! It does freeze rock hard though and needs to be left to soften so it will help curb your impulse frozen yogurt binges!