Special Diet

  • 500 g (1 lb) frozen blueberries
  • 500 g (1 lb) fat-free Greek yogurt
  • 125 g (4 oz) icing sugar, plus extra to decorate
  • grated rind of 2 lemons
  • 1 tablespoon lemon juice

Reserve a few blueberries for decoration. Put the remainder of the blueberries in a food processor or blender with the yogurt, icing sugar and lemon rind and juice and process until smooth.

Spoon the mixture into a 600 ml (1 pint) freezerproof container and freeze.

Eat when the frozen yogurt is softly frozen and easily spoonable. Before serving, decorate with the reserved blueberries and a sprinkling of icing sugar. Use within 3 days.

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