Blueberry Yogurt Sorbet

1. 1

   Combine 1 1/2 cups water, sugar and corn syrup in a heavy-bottomed saucepan on low heat. Stir occasionally until sugar dissolves. Bring to a boil on high heat and boil for 3-4 mins. Remove from heat; cool completely.

2. 2

   Beat yogurt and cream cheese till smooth. Mix in the cooled syrup. Pour mixture into a shallow, metal container. Freeze for 2-3 hours.

3. 3

   Remove from freezer and beat with a fork several times during freezing. When beating the frozen yogurt for the last time, add blueberries just below the surface. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.