She made jelly and then still had some blackberries left and decided to make some frozen yogurt. She used Greek Yogurt but any strained yogurt is sufficient. I found this recipe which had the bare minimum ingredients from refinery.com and decided to go with that.
|Wash and blend the blackberries.|
|Strain the blackberries and set the pulp aside.|
|Strain the yogurt and mix it into the blackberry pulp along with the honey.|
|Whisk the yogurt and the blackberry pulp to a smooth consistency and freeze for 4-6 hours or churn in an icecream maker.|
Blackberry Frozen Yogurt
Preparation Time:15 minutes + 4-6 hours freezing time
Cooking Time:30 minutes
Serves : 4-6
- 2 cups of plain Greek Yogurt or (3 cups of plain yogurt)
- 2 cups of blackberries (any berry will work)
- 2 tbsp of honey
- Wash and run the blackberries in the blender. Do not add water. Using a sieve strain the blackberry pulp and set aside. (see note:)
- Through a cheese cloth strain the Greek yogurt and remove as much of the liquid as possible.
- Add the strained yogurt to the blackberry pulp along with the honey.
- Use a whisk and whisk the yogurt and berries pulp to a smooth consistency.
- Transfer to an ice creamer and churn for 10-15 minutes. If you do not have an ice creamer just freeze the mixture for 4-6 hours till use.
- Note:Wild berries have bigger seeded so has to be strained. If using blueberries or other berries which does not have as many seeds no straining is required.
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