Stop Blogging and Cook

DAILY POST JUNE 29th:  BLUEBERRIES!

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Plain yogurt, not low- or non-fat
Whole milk OR heavy cream
Sugar

GREEN MARKET
Blueberries

T I M I N G

SERVES 4
PREPARATION TIME:   5 min
CHURNING TIME:  30 min or until stiff

P R E P A R E

INGREDIENTS
2 c plain yogurt, not low- or non-fat
1 c whole milk OR heavy cream
1/2 c sugar
2 c fresh blueberries OR frozen blueberries that have been slightly thawed.  Lost of fresh seasonal fruit can be used:  strawberries, blackberries, raspberries or pitted cherries, peaches, mangoes or nectarines (peel first).

PREPARATION

1. Mix milk or cream & sugar together & place in ice cream maker bowl & switch on.
2. Add yogurt & fruit; churn for 25 – 30 min, until as firm as you like.

S E R V E

Although you can store frozen yogurt in the freezer in an air-tight container, I find it best if eaten right after churning.  It is a little on the soft side, but because it contains no chemicals,  frozen yogurt becomes very hard when stored in the freezer.  And very cold.  You teeth may protest.

W O R K P L A C E   L U N C H

Take up a collection at work & purchase an ice cream maker to put some pep into summer afternoon work sessions.  Better than coffee to keep people awake through the after lunch slump.