Earlier in the summer I made strawberry frozen yogurt from David Lebovitz' book The Perfect Scoop and we loved it - so much strawberry flavor and such a lovely texture - so I was looking forward to trying the blueberry version.
- You can find the recipe on Pam's blog, here.
- Since these were pretty sweet (they were not wild blueberries) I cut the sugar a bit.
- The recipe calls for 1 1/2 cups of yogurt. I used 1 c Greek yogurt and 1/2 cup berry yogurt from Trader's Point Creamery. This delicious organic yogurt, produced from grass-fed cows, was voted the #1 yogurt by the American Cheese Society. It's a thin yogurt that comes in a beautiful glass bottle, and I've been able to find it at a decent price at Fresh Market. (Whole Foods also carries it)
For some reason we had mixed reactions to this yogurt the day we first made it. My husband loved it, but I was bothered by something - the blueberry skins, maybe? It tasted a little odd, sort of chalky. But the next day it tasted very good to both of us and to some guests that sampled it. I'd like to try making this again with wild blueberries (fresh or frozen).