Blueberry Frozen Yogurt
Servings: 2-1/2 cups (625 mL) 5 servings
Ingredients:
-
3 cups (750 mL) blueberries (about 1 lb/500 g)
1/3 cup (75 mL) instant dissolving (fruit/berry) sugar
1 tbsp (15 mL) lemon juice
1 cup (250 mL) Balkan-style or 2% plain yogurt
Preparation:
In food processor, whirl together fruit, sugar and lemon juice until smooth. Add yogurt; whirl until blended.
Press though sieve into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)
Source
Canadian Living Magazine: August 2006
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