Blueberry Frozen Yogurt

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09 Jul Blueberry Frozen Yogurt

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Looks can be deceiving. This blueberry-raspberry frozen yogurt looks tasty but was chalky and unpleasant. I ended up letting it melt and pouring it over granola for breakfast.

Thinking fresh and simple is best, I’d pureed raspberries and blueberries in the blender with plain yogurt and enough sugar to take the edge off. In theory, it should have worked beautifully, but something was missing. Wish that something had been the seeds. For my Raspberry Maple Ice Cream, I strained the raspberry puree through a sieve. It was a bit of a pain, but now that I’ve been digging seeds out of my molars for two days, I’ve decided it was worth the extra 10 minutes of effort.

While my raspberry-blueberry attempt tasted fine, the gritty texture was off-putting. So I turned to the Ice Cream Man himself, David Lebovitz, and took a look at his tricks. I saw three differences. He:

  1. Suggested Greek or strained yogurt. Less water, fewer ice crystals, creamier texture.
  2. Strained the fruit mixture. Fine blueberry seeds made my frozen yogurt taste like I’d dropped it in the sand.
  3. Added a touch of booze —kirsch to be precise. While too much alcohol prevents ice cream from freezing, a teaspoon or two can make it creamy.

Trying again, I followed David’s lead but swapped framboise for cherry-flavoured kirsch and used vanilla sugar because I had some on hand and think everything is better with vanilla. The results were darker and smoother than my first attempt.

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While frozen yogurt isn’t as creamy as ice cream, it is a refreshing and low-cal treat for the warm weather that’s finally, FINALLY hitting Ontario.

So scoop yourself an extra large portion and see if you can eat it before it melts.

Between spoonfuls, tell me, which do you find most refreshing: ice cream, frozen yogurt, sorbet or ice milk?

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Blueberry Frozen Yogurt
Printable recipe

Makes about 1 litre (1 quart)

Adapted from David Lebovitz’s The Perfect Scoop (Ten Speed Press, 2007).

Ingredients

  • 1 1/2 cups strained plain yogurt (strain an entire 759g tub and reserve the extra 1/2 cup or so for dips)
  • 3/4 cup vanilla sugar (plain is fine)
  • 3 cups unsweetened blueberries, plain or frozen
  • 1 tsp raspberry liqueur (peach schnapps would be nice, too)
  • 2 tsp lemon juice

Instructions

  1. In a food processor or blender, puree yogurt, sugar and blueberries until smooth.
  2. Press the blueberry mixture through a fine-mesh sieve to remove seeds.
  3. Stir in liqueur and lemon juice.
  4. Chill for 1 hour.
  5. Freeze in your ice cream maker according to manufacturer’s instructions. This might need some additional chilling in the freezer.

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No Comments
  • Katerina
    Posted at 12:32h, 09 July Reply

    I love his vanilla frozen yogurt recipe and have also used it to make rhubarb and blackberry frozen yogurt, so good!

  • David
    Posted at 12:40h, 09 July Reply

    glad it worked out!

  • Debbie
    Posted at 12:41h, 09 July Reply

    I find sherbert/sorbet (is there a difference?) most refreshing in the summer.
    Ice cream and yogourt are not good with alergies (hay fever) and excess mucus.

  • Angelique from Bitchin' Kitchen
    Posted at 12:56h, 09 July Reply

    This looks fantastic! Definitely on my list of "Things to Try"

  • Cheryl Arkison
    Posted at 14:05h, 09 July Reply

    Anything cold works for me!
    And I usually use a splash of whatever alcohol falls out the cupboard when I open it. Or, if I'm too lazy to walk down the hall, vodka from the freezer.

  • Cheryl Arkison
    Posted at 14:05h, 09 July Reply

    Anything cold works for me!
    And I usually use a splash of whatever alcohol falls out the cupboard when I open it. Or, if I'm too lazy to walk down the hall, vodka from the freezer.

  • Cheryl
    Posted at 07:36h, 10 July Reply

    Can't wait to break out my ice cream maker next week, since I haven't used it yet this season.

    Lovely colors in this blueberry-raspberry yogurt. And glad to know I don't have to airmail you any dental floss.

  • The Diva on a Diet
    Posted at 11:52h, 10 July Reply

    Oooh, that yogurt is stunning! Such a rich, deep color. Love it!

    As for the question … I find them all refreshing, but if given the choice – I'll opt for ice cream every time. Preferably something chocolate based!

  • The Diva on a Diet
    Posted at 11:52h, 10 July Reply

    Oooh, that yogurt is stunning! Such a rich, deep color. Love it!

    As for the question … I find them all refreshing, but if given the choice – I'll opt for ice cream every time. Preferably something chocolate based!

  • Christie's Corner
    Posted at 12:53h, 10 July Reply

    Katerina, David commented right after you. Good thing you said something nice :-) My dad loves vanilla frozen yogurt so I'll have to give it a try.

    David, thanks for taking the time to drop by and comment. (That's THE David Lebovitz folks. I'm blushing.)

    Debbie, a lot of people don't know the difference. I posted about it today. Here's the link:

    http://christie-corner.blogspot.com/2009/07/different-types-of-ice-cream-explained.html

    Angelique, when you try it, let me know. I love this stuff. Perfect for a hot day. Not too gooey.

    Cherly A, I want to come to your house!

    The Other Cheryl, how can you live in California and NOT have used your ice cream maker yet? Honestly, don't make me fly down there and haul it out for you.

    DIva, chocolate-based it is. I'll be making something horribly decadent for you before the summer's over. Thanks! (I'm a chocoholic, too!)

  • Kevin
    Posted at 10:53h, 12 July Reply

    What an amazing colour that blueberry frozen yogurt has!

  • Christie's Corner
    Posted at 16:15h, 12 July Reply

    Kevin, the colour is astounding. My mom suggested I try cooking the blueberries next time. Wonder if it would deepen the colour even more?

    Must try.

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