Blueberry Frozen Yogurt

1. 1

   In a blender or food processor, blend together the yogurt, sugar, and blueberries.

2. 2

   Press the mixture through a strainer to remove the seeds.

3. 3

   Stir in the kirsch and lemon juice.

4. 4

   Chill for 1 hour.

5. 5

   Freeze in your ice cream maker according to the manufacturers instructions.

6. 6

   To make a richer version, substitute 1 1/2 cups (360 g) of Greek-style yogurt or Strained Yogurt (page 49) for the plain yogurt.

7. 7

   To make Raspberry Frozen Yogurt, puree 2 cups (480 g) plain whole-milk yogurt, 3/4 cup (150 g) sugar and 2 cups (240 g) fresh or frozen raspberries with 1 teaspoon freshly squeezed lemon juice.

8. 8

   Press the mixture through a strainer to remove the seeds.

9. 9

   Chill for 1 hour, then freeze in your ice cream maker.

10. 10

    Serve scoops of Blueberry Frozen Yogurt in Honey-Cornmeal Ice Cream Cones (page 230).

* Per serving · 4 servings · Values may vary.

No additional tips available.