A very refreshing, tart, and fruity frozen yogurt, with the round sweetness of blueberries and a creamy texture. Perfect as a summer dessert, served simply in chilled bowls.
Ingredients
- 300 g fresh or frozen blueberries
- 500 g plain Greek yogurt
- 10 cl heavy cream
- 90 g granulated sugar
- 1 tbsp wildflower honey
- 1 piece lemon
- 1 pinch fine salt
- 80 g fresh blueberries for serving
- 8 leaves fresh mint leaves
Method
- Place the blueberries in a small saucepan with the sugar and heat gently, until the berries burst and release a bright purple juice.
- Coarsely mash the fruit with a spoon, then let cool until the aroma becomes jammy but still fresh.
- In a bowl, whisk the Greek yogurt with the cream, honey, a splash of lemon juice, and the salt, until you have a smooth, satiny base.
- Fold in the cooled blueberry compote, mixing just enough to keep beautiful purple swirls.
- Pour into an ice cream maker and churn until the texture is thick, cold, and soft like soft-serve ice cream.
- Transfer to a container, press plastic wrap directly against the surface, and place in the freezer until the frozen yogurt is firm but still scoopable.
- Without an ice cream maker, pour the mixture into a wide dish, freeze, then scrape and mix regularly with a fork until you achieve a finer, creamy texture.
- Take the container out slightly before serving, giving the surface time to lose its hardness so a spoon glides in easily.
- Serve in scoops in chilled bowls, with fresh blueberries, a few mint leaves, and a very fine grating of lemon zest.
Nutrition
Per serving
- Energy
- 289.9 kcal
- Protein
- 6.61 g
- Carbohydrate
- 40.67 g
- Fat
- 10.6 g
- Fibre
- 2.75 g
- Calcium
- 10.71 mg
- Iron
- 0.36 mg
- Magnesium
- 8.73 mg
