Low Fat Blueberry Frozen Yoghurt
- 1/2 pounds, 2-5/8 ounces, weight Blueberries
- 3-5/8 ounces, weight Caster Sugar
- 3 tablespoons, 1 teaspoon, 2-1/3 pinches Lemon Juice
- 8 tablespoons, 5-5/8 pinches Semi-skimmed Milk
- 1 pound, 1-2/3 ounces, weight Low Fat Or Fat Free Yoghurt
- Makes about 1 quart.
- Heat blueberries, sugar and lemon juice in a pan until the sugar is dissolved. Whilst heating, use a potato masher the break up the blueberries. Once all the blueberries are broken up, you can transfer the mixture into a food processor to create a smoother texture. This step isn't necessary and I didn't bother, as I liked the fruitier texture.
- Leave to cool completely. To speed up this process you could place the pan in a bowl of cold water. Once cool, mix in milk and yoghurt and stir thoroughly.
- Transfer into ice cream maker and churn for about 20 minutes. Eat now or freeze for a firmer texture.
weight blueberries, sugar, lemon juice, milk, yoghurt
Taken from tastykitchen.com/recipes/desserts/low-fat-blueberry-frozen-yoghurt/ (may not work)