The sweetness of your homemade frozen yoghurt can be adjusted depending on what fruit you use.
The sweetness of your homemade frozen yoghurt can be adjusted depending on what fruit you use. Foxys_forest_manufacture

Fruity frozen yoghurt for a healthy, sweet treat

I'm rather partial to those frozen yoghurt parlours where you can mix and match flavours until your head spins.

Here's a yummy, healthier version you can make easily at home. It's sweetened with honey and allows the fruit flavour to shine.

Honey doesn't freeze, so this won't produce a super-firm texture; but it won't be as light as the soft-serve from the parlour either.

You can churn it in an ice-cream maker if you have one, or just freeze it for about three hours in shallow trays after blending it; scrape it with a fork every hour to break up any ice crystals.

You can adjust the sweetness depending on the fruit you use; for example, raspberries could use more honey, while mangoes would need less.

You can also use a mixture of fruit; whatever is in season is appropriate.

BLUEBERRY FRO-YO

Serves 4

INGREDIENTS

2 punnets blueberries

200g unsweetened greek yoghurt

2 tbsp honey

Extra blueberries, to garnish

METHOD

Half an hour before you start, place the yoghurt in the freezer so it's very cold when you begin.

Tip blueberries into a bowl and pick over, removing any stalks or debris.

Rinse in water and pat dry with a paper towel. Place in the bowl of a food processor, along with the chilled yoghurt and honey.

Blend until smooth and place in shallow trays; freeze for up to three hours, breaking up any ice crystals with a fork after each hour.

If you have an ice cream maker, churn for 20 minutes or until set.

Scoop out into bowls. You can serve immediately or re-freeze for 30 minutes. Garnish with extra blueberries.

maggies.column@bigpond.com



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