I'm not joking when I tell you that while I've been slowly working through it, about a week ago my fridge suddenly filled up with over 3kg of Greek Yogurt. The lovely team at Total (Fage for my American readers) sent me an email a while back to see if I'd like to try some of their yogurt. Now, Total 0% has been a staple of mine since forever, but I said I'd still be happy to cook something up with whatever they ended up sending me.
Now, aside from the sheer mass of yogurt, the main excitement in my house at the moment is duo of new kitchen gadgets my Mother and I got for our birthdays from Cuisinart. In my corner we have the Cuisinart Waffle Iron which I love, but I still have not perfected a recipe for, and Mummy's Cuisinart Professional Ice Cream & Gelato Maker which we've been churning vanilla, strawberry and lemon vodka flavoured creations out of all Summer. As my only 100% solo effort with it, however, had been the Strawberry, Basil & Black Pepper ice cream out of the What Katie Ate book when I saw the mass of yogurt my mind instantly jumped to Froyo. This recipe is super delicious, simple and full of flavour. It is an adaption of Emma Gardner's Strawberry Froyo recipe, which in turn owes homage to David Lebovitz's Strawberry Froyo.
- 300g (10.5oz) Frozen Blueberries, defrosted
- 180g (6.5oz) Total Full Fat Greek Yogurt
- 80g (3 oz) White Caster Sugar
In a medium bowl use the back of a spoon or a fork to break up the blueberries a bit so all the skins are at least broken. Stir together the blueberries and the sugar and refrigerate for at least half an hour. Press the blueberries through a sieve into a clean bowl pressing only gently; you should leave the skins, pulp and most of the skins behind and just leave the juice and perhaps a couple of seeds. Stir the juice and sugar mixture into the yogurt until it is all combined. Freeze as per the instructions on your ice cream maker. Enjoy!