Blueberry Frozen Yogurt Sorbet
Reserve 1/2 cup of blueberries, kept chilled in the fridge.
In a medium saucepan, combine the remaining berries with the sugar and lemon juice. Simmer over medium low heat, until the berries thaw (if frozen) and start to release their juices and the sugar dissolves. Set aside to cool, then puree the sauce in the blender until smooth. Refrigerate overnight, or until thoroughly chilled.
Whisk together the chilled blueberry sauce with the yogurt, milk and vanilla. Freeze according to your ice cream maker’s instructions. When mixture is frozen to soft-serve consistency, fold in the remaining 1 cup of blueberries. Transfer to a container and freeze until firm, 4-6 hours.
Yields about 1 quart.
WW Points Plus Value: 3 points for 1/2 cup
Note, any form of berries or your favorite fruit such as cherries, peaches, mangos, etc, could be substituted for the blueberries. If using a seeded berry such as raspberries, I would suggest pushing the hot berry sauce through a mesh sieve to strain out the seeds, before chilling.
Recipe from Curly Girl Kitchen.