Tuesday, 5 August 2008

Frozen Yogurt, No Ice-Cream Maker Required

The best way to eat yogurt! I've never wanted to store an ice-cream maker, on top of all my other kitchen gadgets, in my quite small kitchen. A food processer does a perfectly respectable job for frozen yogurt. It's a little more dense than you would get from an ice-cream maker, but very smooth and tasty.

6 servings
20 minutes prep time in 2 stages, plus freezing time

Blueberry Frozen Yogurt
1 1/2 cups plain nonfat or low fat yogurt
2 cups frozen blueberries, strawberries or other fruit in small pieces
the juice of 1/2 lemon
3 tablespoons blueberry, strawberry or other complementary jam
1-4 tablespoons sugar

Prepare the yogurt by putting it into ice-cube trays to freeze. Prepare the fruit by cleaning it and cutting it in small pieces (unless it's berries) and laying them in a single layer on a tray to be frozen. You can also use frozen fruit to start with, of course.

To make the frozen yogurt, put the yogurt cubes, fruit, lemon juice and jam into a food processor. Process until very smooth and well blended; this will take several minutes. Taste the mixture and add sugar as you see fit. Process again until well blended.

The frozen yogurt can be returned to the freezer until serving time; if that is not shortly, you may need to temper it by putting it in the fridge for a short time until it becomes scoopable again. You can certainly put it into a sealed tub and keep it in the freezer for a week or two.

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