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