Monday, July 30, 2007
Blueberry Frozen Yogurt
I have been seriously bitten!
By an ice cold dessert bug!
It's this hot summer weather that's driving me towards popsicles, iced barley drinks, milk shakes, ice creams and frozen yogurt. After I made the rambutan and coconut ice-cream and watched my friends and family ate it all up, I felt I should take the ice cream maker out again for a spin on a lighter, and healthier side. So off we go on a trip to frozen yogurt land. With some blueberries from the market, some low-fat vanilla flavored yogurt, sugar and spice, I have found a lighter version for my sweet tooth. Okay, so there's just a touch or two of delicious cream in it too. But not much...
Blueberry frozen yogurt
Makes about 14 - 1/2 c servings
1/4 c cream
1/2 c whole milk
1/3 c granulated sugar
4 c lowfat vanilla yogurt
8 oz fresh blueberries and
8 oz frozen blueberries, thawed and pureed.
1 tsp pure, organic almond extract
Place both fresh and thawed frozen blueberries in the food processor till mix them thoroughly. Add cream, milk and sugar and mix till sugar is dissolved (about 1-2 mins.) Stir in yogurt and extract. Turn on cusinart and pour the mixture into the frozen freezer bowl of ice-cream/yogurt maker. Mix until thickened, about q20-25 mins. for soft, creamy frozen yogurt.
Recipe adapted from cuisinart recipe book.
And for my friends who asked about making ice-cream without an ice cream maker, I have moved the recipe to my next post since I actually tested out that recipe.