Ingredients
- 50gr Frozen blueberries
- 125 gr Caster sugar
- 75ml Water
- 160gr Greek yoghurt
- 50ml Olive oil
- 10ml Lemon juice
Serves: 8
Prep time: ½ hour
Cooking time: ½ hour
Tools: Whisk, Frozen Dessert Maker
Method
- Place Kenwood frozen dessert maker bowl in the freezer, preferably overnight
- To make blueberry jam, place blueberries and 25gr caster sugar in a small saucepan and bring to the boil. Simmer on a low heat for 15-20 minutes; make sure to stir so it does not catch. Set aside to cool
- In a small sauce pan, mix water with 100 gr of sugar and bring to the boil, once boiled allow to completely cool down. Add lemon juice
- Place yoghurt into mixing bowl. Use whisk to mix syrup into the yoghurt, adding gradually so it all combines together
- Gradually whisk the oil into yoghurt until combined
- Pour the mixture into the pre-frozen freezer bowl. Attach to the Kenwood machine and churn the yoghurt sorbet until frozen
- Remove and fold in the blueberry jam
- Serve with your choice of breakfast, such as berries, shredded coconut, acai or honey nut granola