Low Fat Blueberry Frozen Yoghurt

1. 1

   Heat blueberries, sugar and lemon juice in a pan until the sugar is dissolved. Whilst heating, use a potato masher the break up the blueberries. Once all the blueberries are broken up, you can transfer the mixture into a food processor to create a smoother texture. This step isn't necessary and I didn't bother, as I liked the fruitier texture.

2. 2

   Leave to cool completely. To speed up this process you could place the pan in a bowl of cold water. Once cool, mix in milk and yoghurt and stir thoroughly.

3. 3

   Transfer into ice cream maker and churn for about 20 minutes. Eat now or freeze for a firmer texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.