#58: Make frozen yogurt

I came home with a pound of blueberries the other day that were probably the best-tasting I'd ever had. The lady I bought them from said they were just picked that morning and had never been sprayed. They were so good on their own that the thought of baking them didn't seem quite right. I could have left them in a bowl to snack on, but a pounds-worth of blueberries between two people over the course of a day would probably lead to trouble. Which led me to think about frozen options. Which led to blueberry frozen yogurt.

Fortunately, the recipe I used didn't require the entire pound of berries, so there was enough left over to snack on. The recipe calls for regular yogurt, but all I had was strained nonfat Greek yogurt. I think it ended up making this taste even richer.

Blueberry Frozen (Greek) Yogurt

adapted from The Perfect Scoop by David Lebovitz

1 1/2 c. strained nonfat Greek yogurt (or any other kind of yogurt)

3/4 c. sugar

12 oz. fresh blueberries

1 tsp. kirsch

2 tsp. freshly squeezed lemon juice

Process the yogurt, sugar and berries in a food processor or blender. Strain out the seeds with a fine mesh strainer over a medium-size bowl (this took some doing - especially in getting the seeds out of the strainer later). Stir in the kirsch and lemon juice. 

Chill for at least an hour. When you're ready to put it in your ice cream maker, you'll need to stir it up a little bit because the live cultures will have done their work and separated the mixture a little. 

Yum.