| Ice-Creamy Blueberry Yogurt |
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Blend 1 pound blueberries to a puree with the juice of 2 oranges and 1 lemon. Strain the mixture and stir in 1/4 cup sugar.
Beat together 1 cup low-fat yogurt and 2 TBS low-fat milk for about 5 minutes to lighten. Add 1/4 cup of sugar and beat for a further minute. Gently combine the fruit preparation with the milk and yogurt 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. - Meryl Constance
