Ingredients
- 300 g of blueberries, defrosted if frozen
- 50 g of caster sugar
- 900 g of greek yoghurt
- 3 tbsp of clear honey
Method
Step 1
Put the blueberries and sugar in a pan; heat gently, stirring until the sugar has dissolved. Simmer for 5 mins, crushing the berries a little with the back of a spoon. Set a sieve over a bowl; push the blueberries through it with a spoon. Set aside to cool.Step 2
Mix the yoghurt and honey together, then stir in two-thirds of the blueberry mixture. Pour into a freezer-safe container and cover. Freeze for 2 hrs.Step 3
Stir the semi-frozen yoghurt with a fork until smooth. Return to the freezer for 1 hr, then stir again. Freeze for a further 1 hr. Stir well, then swirl the rest of the blueberry sauce gently through it. Return to the freezer for 1-2 hrs, until firm. It will keep for up to 2 months.Step 4
Remove the frozen yoghurt from the freezer 30 mins before serving, to soften.