Our blueberry patch has been loaded this year, and we have been basking in pints of the tart gems. In the mornings we slip on our boots and head to the garden to sip our ‘lattes’ (coffee for me, coconut milk and cinnamon for the kids) check on the garden, read a few books and harvest blueberries. We have eaten so many fresh (usually right in the blueberry patch) and in a blueberry cobbler, but with the heat this week I wanted to make something cold.
I came across Majed Ali Raspberry & Rose Frozen Yogurt and was inspired to make my own blueberry version. The end result is a creamy and light texture, with an intense blueberry flavor. I specify using a whole milk plain yogurt here instead of Greek yogurt–I am partial to less tang, but feel free to swap if you like the Greek yogurt sourness.
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