Sunday, July 27, 2014

Blackberry frozen yogurt

DD2 picked a bucket full of wild blackberries from the farm. The wild blackberry plant as opposed to the farmed one has a lot of thorns. Even with getting pricking all over she did not stop. The taste of the wild blackberries are much more intense than the farmed ones and also slightly smaller.

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 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
  1. 2 cups of plain Greek Yogurt or (3 cups of plain yogurt)
  2. 2 cups of blackberries (any berry will work)
  3. 2 tbsp of honey
  1. Wash and run the blackberries in the blender. Do not add water. Using a sieve strain the blackberry pulp and set aside. (see note:)
  2. Through a cheese cloth strain the Greek yogurt and remove as much of the liquid as possible.
  3. Add the strained yogurt to the blackberry pulp along with the honey.
  4. Use a whisk and whisk the yogurt and berries pulp to a smooth consistency.
  5. 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.
  6. 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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