Wednesday, 8 August 2012

Blueberry and Maple Syrup Frozen Yoghurt

Recently, I've really taken to frozen yoghurt. It's lower in fat than ice cream and just as easy (if not actually easier) to make. You don't even need to churn it so you don't need an ice cream machine.

I stocked up on some pots of natural yoghurt and experimented with a few flavours - and this one was the stand-out winner. You just heat blueberries in a pan with some maple syrup until it bubbles and turns jammy, and then let it cool. Fold into some yoghurt mixed wth condensed milk and freeze. I also love that it's not so sweet so you can tell it's still yoghurt rather than sweetened ice cream.

This recipe is adapted from a strawberry frozen yoghurt recipe from the Good Food website, where I got the idea of just mixing the yoghurt with condensed milk.



Blueberry and Maple Syrup Ice Cream
Makes about 550g

Ingredients
  • 500g natural, full fat Greek-style yoghurt
  • half a tin of sweetened, condensed milk
  • 180g fresh blueberries, washed
  • 4 tablespoons maple syrup
Method
  1. Tip the blueberries into a small non-stick pan on a medium heat and spoon over the maple syrup. Heat for about 5 minutes, giving the pan a shake occasionally to mix it all together. As soon as the berries have popped and you have a dark, sticky sauce leave to cool.
  2. Pour and scrape the natural yoghurt into a bowl and pour in half the tin of condensed milk. You can always make two different flavours, as I did, to use up the rest of the tin. Mix them together.
  3. Fold the cooled blueberry mixture into the yoghurt - I like mine just folded so it produces a rippled effect. Pour into a freezable container with a lid and leave in the freezer for 3-4 hours or overnight.
  4. Take out of the freezer for about 5-6 minutes before serving.
Do you ever make frozen yoghurt? Which flavours have you tried?