Ice-creamy Blueberry Yoghurt Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
Text Only,
Directions:
Seems that blueberries only got to Oz in the early 70s and are only
now becoming affordable.
This is one of Gabriel Gates excellent. low-fat recipes. It was first
published in his book Smart Food (Anne ODonovan, 1989) for the
Anti-Cancer Council.
Blend 500 g blueberries to a puree with the juice of 2 oranges and 1
lemon.
Strain the mixture. Stir in 1/4 cup sugar. Beat together 1 cup
low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to
lighten them.
Add 1/4 cup of sugar and beat for a further minute. Gently combine the
fruit preparation with the milk and yoghurt mixture. Either freeze in
an ice cream maker or put the mixture in the freezer in a bowl and as
the mixture hardens, whisk it two or three times. When it is too
firm to whisk any more, it is ready.
Makes 10 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/5/93.
Posted by Stephen Ceideberg; February 17 1993.
Source from luhu.jp
now becoming affordable.
This is one of Gabriel Gates excellent. low-fat recipes. It was first
published in his book Smart Food (Anne ODonovan, 1989) for the
Anti-Cancer Council.
Blend 500 g blueberries to a puree with the juice of 2 oranges and 1
lemon.
Strain the mixture. Stir in 1/4 cup sugar. Beat together 1 cup
low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to
lighten them.
Add 1/4 cup of sugar and beat for a further minute. Gently combine the
fruit preparation with the milk and yoghurt mixture. Either freeze in
an ice cream maker or put the mixture in the freezer in a bowl and as
the mixture hardens, whisk it two or three times. When it is too
firm to whisk any more, it is ready.
Makes 10 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/5/93.
Posted by Stephen Ceideberg; February 17 1993.
Source from luhu.jp