All the satisfaction with a third of the guilt. Ok, so I added some cream. You can make this with 3 cups of yogurt and have zero guilt. But, hear me, this is nothing compared to the guilt that comes with motherhood. Plus, you are not going to eat the whole loaf (are you?)!
You can use any frozen berries for this recipe and, as I said, you can replace cream with yogurt. However, you do need the honey, not only for sweetness and flavour but also to prevent your yogurt from becoming icy. Remember this is a no-churn ice cream.
Blueberry Frozen Yogurt Slice
All the satisfaction with a third of the guilt. Ok, so I added some cream. You can make this with 3 cups of yogurt and have zero guilt. But, hear me, this is nothing compared to the guilt that comes with motherhood. Plus, you are not going to eat the whole loaf (are you?)!
Ingredients
- 1 1/2 cups frozen blueberries
- 3 Tbsp granulated sugar
- 1 level tsp cornflour
- 1 cup and 2 Tbsp cream
- 2 cups thick Greek style yogurt
- 1/2 cup honey
- 2 tsp vanilla extract
- 1 tsp lemon zest
Instructions
- Put frozen blueberries in a medium saucepan together with the granulated sugar, over medium heat. Cook blueberries, about 10 minutes until they release their juices and become soft.
- Dissolve cornflour in 2 Tbsp of the cream. Add cream/cornflour mixture to the blueberries. Cook for another minute or so, until mixture thickens slightly. Remove from heat and set aside to cool. Mixture will thickens as it cools.
- In a large bowl mix together the yogurt, honey, vanilla and lemon zest. Whip remaining 1 cup of cream to soft peaks and fold in the yogurt mixture. Mix with a spatula until mixture is creamy and smooth.
Assemble the “loaf”:
- Line the base and sides of a loaf pan with plastic wrap.
- Spread the base with 3-4 tablespoons of the yogurt mixture. Layer will be thin.
- Cover with a layer of biscuits.
- Spoon half of the blueberry mixture on top of the biscuits. Spread them lightly with a spoon.
- Cover with half of the remaining yogurt mixture.
- Then top with another layer of biscuits.
- Spoon the remaining blue berry mixture over the biscuits and top with the remaining yogurt mixture.
- Spread a final layer of biscuits. Fold in the plastic wrap and transfer loaf in the freezer for at least 6 hours.
- Before serving transfer loaf in the fridge for 1 hour. Invert on a serving platter and remover plastic wrap. Slice and serve on a hot summer’s day.
