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Blackberries, or any berries for that matter, are among my favorite foods. This recipe sounded so delicious, simple and somewhat healthy, I had to try it. It was delicious and I wish I had more in my freezer. While grandson, Evan, wasn’t initially excited about the cold, he acquired a ravenous taste for it and wanted more, more, more.

I’m anxious to try other fruits this spring and summer!

Blackberry Frozen Yogurt (3)

 

BLACKBERRY FROZEN YOGURT

5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla
4 cups (32 oz.) fat-free (or low fat) vanilla yogurt

In a food processor, puree blackberries, water and lemon juice.  Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth.

In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.

Blackberry Frozen Yogurt (2)

Refrigerate remaining mixture until ready to freeze.  When yogurt is frozen, transfer to a freezer container.  Freeze for 2-4 hours before serving (IF you can wait that long!).

Adapted from Taste of Home

 

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