|Boysenberry Frozen Yogurt|
from the kitchen of : Audra Hinckley (2nd Ward)
originally from the Deseret News
-This refreshing treat is very similar to a sorbet. It is a great low-fat, low sugar alternative to ice cream!
3 cups blueberries (any berries would work)
2/3 cup water
2/3 cup sugar
2/3 cup plain yogurt
In a saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Let cool completely. Wash and stem blueberries and puree with yogurt. Mix with the syrup mixture. Freeze in a shallow metal cake pan for 4 hours or until firm.
Break in to chunks; puree in food processor. Pack into airtight containers and refreeze for 4 hours or until firm.