Froyo Anyone?

I had a lovely time last week when we had travelled to the Bay Area. I met with Gomathi after seven long months and we had a reunion lunch. It felt good to catch up. It is not that we don't keep in touch, but it was definitely a treat to be sitting in front of each other and yapping away to glory :-).

Coming to today's recipe, I had frozen yogurt for the first time about three years ago and I had a mixed experience.  The taste was amazing but I was shocked by the price. Most froyo stores offer self service stations so I followed the crowd, took a small cup, filled it with two flavours of yogurt, added some granola and nuts and handed it to the cashier. She weighed it and punched the keys on her cash register; out came a bill of almost $6. I was shocked..all this for some yogurt!!!

I finally decided to make it at home and here is what I did.

Ingredients

Thick yogurt – 1 cup

White/Brown sugar – 3-4 tbsps

Blueberries (fresh/frozen) – ½ cup

Water – ¼ cup

Method

In a small saucepan, heat the blueberries with water and 1 tbsp of sugar. Mix and simmer until the berries are cooked and start forming a sauce. Add more sugar if required. Simmer till the sauce thickens well and keep aside to cool.

As the blueberries cool, add 2 tbsps of sugar to the yogurt and whisk well to make a smooth mixture.  Once the blueberry mixture has cooled a bit, add it to the yogurt and pour into a freezer proof container and freeze. Keep stirring every hour, for the first few hours (to avoid formation of ice crystals). Bon Appétit.

Note – You can use other fruits like mangoes, bananas, strawberries etc., to suit your palate. You might want to puree the fruits before adding them to the yogurt, unless you like biting into pieces.

My Froyo had a makeover and became a breakfast smoothie. Just add some low fat milk and blend!