Usually, I would share these precious berries with my little kid. Blueberries are full of antioxidants which are good for the body. Someone also told me that blueberries is good for the brain, especially developing kids. Due to that very reason, sometimes, I do sacrifice my own serving just for the little one.
My favourite use of blueberries is to eat them raw with yogurt, toss them into a bowl of fruit salad.
Otherwise, I'll just make blueberry puree for bread. However, blueberries is listed under the dirty dozen list. Hence, I usually buy organic. If I intend to cook them, I will go for the non-organic ones.
I am very happy to share this recipe from Nami, Just One Cookbook.
The frozen yogurt was a hit in my family. It tasted like Yami Yogurt according to my hubby. The only minus point was it tasted a little icy when we took out from the freezer. I am not sure why but I think it's due to the fact I stored it overnight. After thawing a while, however, it felt creamy, just like the texture of ice cream.
Blueberry Frozen Yogurt
Recipe slightly modified from Just One Cookbook!
- Combine blueberries, sugar, lemon juice and salt in a saucepan.
- Heat them up in medium heat.
- Stir till sugar dissolve.
- Use a potato masher to mash the berries up. ( I use the ladle.) If you want a smoother texture, blend the blueberries before cooking.
- Let it cool for 20 minutes.
- Stir in the yogurt and milk until incorporated
- Chill the mixture in the fridge for several hour. ( I only chill for 3-4 hr.)
- Transfer mixture to container and put in freezer. Stir twice every 1.5 hr t break up the ice.
- Stir every half hour after that vigorously until it is creamy enough to serve.
Note: the first 4 step is also use to make blueberry jam.